Equipment - Baking tray, Chopping board, Knife, Strainer, Shallow cast iron pan (or any wide based pan).

Makes 4 - 6 bowls

Ingredients

6-8 bacon rashes

Drizzle of olive oil

1 brown onion, half in long pieces, half small diced

1 zucchini, small diced

1 red capsicum, small diced

6 garlic cloves, finely chopped

Salt and pepper

1.5 tsp sumac

1 tsp harissa

1 tsp dried oregano

2 tbs tomato paste

2 tins Cherry tomato

2 tins Butter bean, drained

1-1.5 cups water

100g feta cheese, crumbled

Preheat oven to 165 degrees Celsius. Line a baking tray with parchment paper. Arrange bacon rashes in a single layer. Bake for 15 mins, until cooked but not crisp. Remove all but 2 rashes, set aside. Continue cooking the 2 rashes for another 5-8 mins, for a crispy garnish.

Over medium heat, fry the onions, capsicum and zucchini until tender, about 10 mins. Add the garlic, stir so everything is nicely combined. Season with salt and pepper.

Reduce heat, add the sumac, harissa ,oregano and tomato paste. Stir to combine. Follow with tinned cherry tomato and butter beans. Throw in a cup of water, adding more if you like it more soupy.

Slice the bacon into thin strips, add to pan and stir.

With the lid off, cook on a low heat for up to an hour, could be less could be more, but I think 60 mins is perfect to give it time to thicken.

Ladle into bowls, top with the extra crispy bacon bits and a crumbling of feta.

Method

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