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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Butter Bean Mash + Muhammara Crostinis

Inspired and adapted from one of my favourite @ottolenghi dip recipes that happens to be vegan so friendly for everyone. Add it to your picnics or dinner party spreads for a chic treat. 

Takes: 20 minutes
Ve V D

Ingredients

1 150g pack of shop-bought crostinis, or bread of choice sliced into bite-sized pieces and toasted

2 long red peppers, halved and deserved

3 garlic cloves, peeled

1/2 tsp smoked paprika

1 tbsp balsamic vinegar

30g walnut pieces

½ jar of Queen Butter Beans, with their bean stock

50ml olive oil

Handful of thyme sprigs

1 crushed garlic cloves

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Preheat oven to 220 degrees and line baking tray with greaseproof paper. Place the red peppers on the tray with @maldonsalt and olive oil and roast for 15 minutes. Then add the peeled garlic to the pan and roast for a further 15 minutes till everything caramelised.

2

While the pepper cooks - make the mash. Heat the olive oil in a frying pan, add a handful of thyme springs and the crushed garlic and fry for 2 minutes till thyme springs are crispy. Remove the thyme springs and place the oil in a food processor.

3

Add the beans and a pinch of salt to the oil and whizz till smooth - season to taste.

4

Once the red peppers and garlic are cooked, place in a food processor with the balsamic, walnuts, paprika, more thyme and seasoning and blitz to a rough paste.

5

Lay the crostinis on your serving tray and top with the butter bean mash, then the muhammara and finally scatter over the crispy thyme. I like to drizzle with a little more XV olive oil just before serving!

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