Butter beans and cherry tomatoes in a bubbling miso bechamel with a tangy salsa to cut through the richness
As promised, here’s another (completely different) use for the bechamel I introduced you to last week. This time, it’s flavoured with cumin and cooked in a gratin with butter beans and roast cherry tomatoes, with a zingy salsa fresca to cut through the richness. It’s pretty much a meal in one that needs only a salad or some sauteed greens by way of accompaniment.
UK readers: click to buy these ingredients from Ocado
