serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Beans, Peas & Pulses
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Watch The Full Episode Here
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Ingredients
- 3 x 400 g tins butter beans, drained
- ⅓ cup (80 ml) extra virgin olive oil, plus extra
- 2 garlic cloves
- 3 lemons
- salt and black pepper
- 200 g green beans, trimmed
- 150 g snow peas, trimmed
- 150 g snap peas, trimmed
- 4 spring onions
- paprika, to sprinkle
- ⅓ cup natural yoghurt
- ⅓ cup toasted almonds, crushed
- ¼ cup coriander leaves
- ¼ cup mint leaves
- ¼ cup dill sprigs
Instructions
- Preheat a grill pan or barbecue over high heat.
- Reserve ½ cup of the butter beans and place the remainder into a food processor bowl with the olive oil, garlic, the juice of 2 lemons and salt and pepper. Blend to a thick consistency, using a splash of water if required, to loosen. Set aside.
- Combine the green beans, snow peas, snap peas and spring onion in a medium bowl and drizzle with 2 tbsp olive oil, some paprika, salt and pepper. Toss well to combine.
- Grill the vegetables on the grill pan or barbecue, turning for 3-4 minutes, or until the vegetables are lightly charred and bright green.
- Cut the spring onion into 2 cm pieces, then combine in a medium bowl with the beans and peas.
- Add the reserved butter beans, natural yoghurt, juice of one lemon, crushed almonds and herbs with an extra splash of olive oil. Toss to coat.
- Spoon the crushed butter beans over a large platter and top with the grilled vegetable salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beans, Peas & Pulses