This recipe is the ideal lunchtime dish, or a light dinner for those warmer months
1 hour to prepare and cook. Serves 4.
Method:
1. Heat the olive oil in a heavy based pan and sauté the onions and peppers over a moderate heat until soft. Add the garlic and broccoli and continue cooking for a further 5 minutes, stirring occasionally.
2. Add the ratatouille, beans, tomato paste and dried herbs. Cover and simmer for 15- 20 minutes, adding the olives 5 minutes before the end of the cooking time. Season with the low-sodium salt and black pepper.
For the mash, cut the sweet potato and swede into rough pieces and cook in a little fast-boiling water for 10 - 15 minutes, until tender. Drain then mash with the milk, rosemary and extra seasoning if necessary. Serve with the bean provencal and scatter over the parsely or basil leaves
