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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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Rated 4.8 by 15 users.

Sticky Harissa Onions + Butter Beans on Greek Yogurt

Feeds: 3-4 as a share plate
Takes: 10 minutes
V G Ve*

Ingredients

2 tbsp olive oil

1 large red onion, finely sliced

2 garlic cloves, crushed

The zest of 2 lemons

2 tbsp harissa (we used this one)

1 jar of Queen Butter Beans, drained

A small bunch each of soft herbs, such as mint, parsley and dill, roughly chopped

5 heaped tbsp greek yogurt, or vegan alternative

Crusty bread, to serve - or GF bread

Shop The Recipe

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

Directions

1

Heat the oil in a frying pan over a medium heat. Once hot, add the onion with a pinch of salt and cook for 8-10 minutes until it’s starting to look caramelised, stirring often to prevent catching. Add the garlic and cook for another minute.

2

Add the garlic, lemon zest and harissa and cook for 1-2 minutes. Then add the beans and stir to combine. Cook for another 2-3 minutes to allow the beans to crisp up a little and soak up the flavours in the pan.

3

Stir through most of the herbs, leaving a handful for garnish.

4

Dollop the yogurt onto a large serving platter and using the back of a spoon, spread the yogurt out to cover the the base of the plate. Tumble the harissa beans on top of the yogurt, scatter over any remaining herbs and finish with a drizzle of olive oil. Scoop up with some crusty bread.

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