10-Min Saucy 'Nduja & Beans With Gremolata

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the ciabatta rolls to a baking tray and put the tray in the oven for 6-7 min or until warmed through

Top, tail and chop the courgette[s] into thin batons

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the courgette batons and cook for 1-2 min or until they have slightly softened

Meanwhile, chop the parsley roughly, including the stalks

Heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the panko breadcrumbs and cook for 2-3 min or until they start to brown

Add the chopped parsley, crumble in half the feta, stir everything together and set aside – this is your gremolata

Once slightly softened, add the garlic paste, 'nduja (can't handle the heat? Go easy!) and butter beans to the pan and give everything a good mix up

Crumble in 1/2 [1] Knorr chicken stock cube, tomato paste and the juice of 1/2 [1] lemon with 150ml [280ml] boiled water and cook covered for 1-2 min or until the sauce has slightly thickened

Add the spinach to the pan, stir it through the sauce and cook for 30 sec or until it has started to wilt – this is your saucy 'nduja & beans