Gegrilde maïs + 'Nduja-bonotto

Get your risotto-fix, not with rice (which takes ages to cook) but with BEANS - higher in fibre, higher in protein + is on the table in half the time. A real winner for a weeknight dinner.

This flavour is pretty rich, so we recommend serving with some light and fresh - like a rocket salad or broccoli with a charred lemon dressing found in this recipe.

Feeds: 3

Takes: 30 minutes

Ingrediënten

2 x 200g tins sweetcorn, drained

2 garlic cloves, finely sliced 2 tbsp olive oil 1 onion, roughly chopped

1 heaped tbsp ‘nduja, or use veggie nduja

1 jar of Organic White Beans with their bean stock

1 tbsp creme fraiche 1 tbsp sweet smoked paprika

60g parmesan, grated, plus extra to serve (or vegan alternative)

½ lemon juice, plus wedges to serve A handful of fresh basil (roughly 10g), plus a few leaves for garnish Optional Toppings A handful of toasted sunflower or pumpkin seeds

Crispy breadcrumbs, or use GF breadcrumbs

Serving Suggestions Ciabatta bread A fresh rocket salad, dressed in lemon and olive oil

Broccoli with charred lemon dressing - linked in this recipe

Routebeschrijving

1

Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sweetcorn and cook until golden and nicely charred, stirring often, roughly 4-5 minutes.

2

Reduce the heat to low, add the garlic and cook for another minute until fragrant. Reserve half of the corn and add the rest to a blender and set aside.

3

In the same pan you cooked the corn in, add another 2 tablespoons of oil and cook the onions for 8-10 minutes until starting to soften.

4

To the blender, add the creme fraiche, paprika and parmesan and season generously with salt and pepper. Blitz to a smooth consistency. Add a splash of milk or more creme fraiche to loosen, if necessary. Set aside.

5

Add the nduja to the onions, mix well and fry off for 2 minutes. Pour in the beans with their bean stock (or tins with veg stock) and stir to combine.

6

Add the corn puree to the beans along with most of the reserved corn (leaving a few handfuls for garnish) and stir to combine. Reduce the heat to low. Squeeze in the juice of half a lemon and tear in most of the basil leaves. Season to taste. Add more lemon juice if it needs a little more lift.

7

Spoon the beanotto™ into bowls, top with the remaining charred corn, basil leaves and more parmesan, if you like. You could even drizzle some of the nduja oil on top, and a sprinkling of sunflower seeds for crunch. Finish with a squeeze of lemon and a side salad, for freshness.

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