Masala fennel caponata focaccia
Spiced caponata with mix of vegetables and creamy butterbeans
Refreshing salsa verde
Tangy and nutty lemon tahini sauce
S E R V I N G S : 2-3
A L L E R G Y : Gluten, mustard, sesame
Ingredients.
Caponata
½ red pepper
½ aubergine
1 fennel
½ onion
2 garlic minced
1 slice of ginger
¼ tsp black mustard seeds
2/3 tsp cumin seeds or ½ tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/4-1/2 tsp chilli powder
½ tsp garam masala
½ tsp dried oregano
Black pepper
1 tsp capers + some of the brine
½ tbsp tomato paste
1 tbsp red or white wine vinegar
Splash of water
1 can chopped tomato
1 small bay leaf
Salt
¼ cup butterbeans
Optional -toasted ground almond/ pine nuts, olives
Salsa verde
Large handful - mix of fresh parsley/ coriander/ basil
1 garlic
Squeeze of lemon juice
Extra virgin olive oil
Salt
Lemon juice
Tahini
Water to thin
Focaccia
Preparations.
Roast the chopped red pepper, aubergine and fennel with some olive oil, salt and black pepper at 200C until soft and slightly charred
Heat up some oil in a sauce pan, then add the mustard and cumin seeds
When the mustard and cumin start to pop, add finely chopped onion and saute until soft
Add minced garlic, ginger, then the spices, capers, tomato paste (+olives) and fry until the colour of tomato paste darkens
Deglaze with red wine vinegar, then add a splash of water, chopped tomato, bay leaf, salt and butterbeans (+ toasted ground almond)
Simmer for at least 15min
Add the roasted red pepper, aubergine and fennel and simmer for further 10min
For the salsa verde, blend/ ground/ finely chop and mix the herbs, garlic, lemon juice, extra virgin olive oil and salt
Mix tahini, lemon juice and water to thin
Toast or bake your focaccia to make it crispy up
Notes / Chats.
Alternatively you can use pasta instead of focaccia as well
You can swap butterbeans with other beans you like, such as white beans/ chickpeas, but I find butter beans make the sauce especially creamier
Extra.
