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Roasted butterbeans with garlic tomatoes and cashew pesto
28th Oct, 2019

Ingredients

  • 4 cooked artichokes, halved
  • 200g cooked butterbeans
  • 50g cherry tomatoes
  • 1 tbsp olive oil
  • Pinch Malden salt
  • Pinch pepper
  • 1 courgette
  • FOR THE PESTO:
  • 70g cashew nuts
  • 1 handful spinach
  • 1 tbsp rapeseed oil
  • 1 tbsp water
  • 5 sprigs basil
  • 1⁄2 tsp Malden salt

Equipment required:

  • Food processor

Serves 1.

METHOD:

  1. Preheat your oven to 180 degrees.
  2. Place the beans, garlic, artichoke and cherry tomatoes in a roasting tin, drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven for 25-30 minutes until the beans are golden and crisp.
  3. Meanwhile make the pesto by placing all the ingredients in a food processor. Blitz until the consistency is creamy yet still a little chunky. This pesto recipe makes 100g, so store any leftovers in an airtight container and keep it in the fridge for up to 7 days.
  4. Using a peeler, peel the courgette into thin ribbons and place in a serving bowl. Top with the cooked beans, artichokes and cherry tomatoes and spoon over the pesto.

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