Creamy butter bean gratin with roasted tomatoes and salsa fresca

Ingredients Serves 4

450g sweet ripe cherry tomatoes, such as Datterini

15g coriander, stalks and leaves

3 garlic cloves, peeled and crushed with the side of a knife

3½ tbsp olive oil

2 tsp maple syrup 

1 tsp flaked salt

1 x 600g jar cooked butter beans, drained 

Cumin bechamel

300g silken tofu, very well drained

40g white miso paste

2 tbsp olive oil

2 tsp dried onion granules

1 small garlic clove

½ tsp ground cumin

Lots of freshly grated nutmeg (or ⅛ tsp ground nutmeg)

¼ tsp fine salt 

Freshly ground black pepper (about 10 twists)

Salsa fresca

1 medium ripe tomato, finely chopped (100g)

1 red chilli, finely chopped (optional)

¼ onion, finely chopped (30g)

1½ tbsp olive oil, plus extra to serve

1 tbsp lime juice, plus lime wedges to serve

¼ tsp fine salt

5g coriander, finely chopped

Method

Preheat the oven to 230C.

Add the cherry tomatoes to a 26cm round ovenproof pan or similar size baking dish that’s just big enough to fit them all snugly in a single layer. Add the coriander, garlic, oil, maple syrup, salt and plenty of pepper and stir together. Roast for 25-30 minutes near the top of the oven, until softened and slightly charred. 

Meanwhile, add all the ingredients for the bechamel to a blender and blitz until smooth. 

Once the tomatoes are roasted, stir in the drained butter beans and 1 tbsp water. Turn the oven to the highest grill setting. Top the beans with the bechamel, leaving spaces for the tomatoes and liquid to bubble through. Drizzle with oil then grill near the top of the oven until golden brown and bubbling, this can take anywhere between 5-12 mins depending on the strength of your grill, so keep an eye on it. Use a blowtorch to get a better char on the surface, if you have one. Set aside to cool for 5 mins.

For the salsa fresca, mix together the tomatoes, chilli, onion, oil, lime juice and salt. When you’re ready to serve, stir in the coriander. 

Top the gratin with some of the salsa. Drizzle with oil, sprinkle with flaked salt and black pepper and serve with lime wedges on the side.