Ingredients
- 3 tbsp olive oil
- 2 cloves of garlic, peeled and sliced
- 1 red pepper, deseeded and diced
- 1 tin of chopped tomatoes
- Zest of ½ orange
- ½ tsp dried oregano
- 200mls chicken or vegetable stock
- 150g rindless soft goat’s cheese
- Squeeze of honey
- 2 x 400g tins of butterbeans, rinsed
- Salt and black pepper
1 Place the olive oil, garlic and red pepper into a pot and cook, covered, over a gentle heat for 20 minutes, until the peppers are soft and sticky.
2 Add the tomatoes, orange zest, oregano and stock. Bring to a simmer and cook for a further 10 minutes, then crumble in the goat's cheese and honey.
3 Blitz carefully with a hand blender, add the butterbeans, then season.
4 Serve warm alongside the lamb.
5 This would also make a lovely vegetarian dish perhaps with some couscous, rice or gnocchi.
