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Recipes (both serve 4 as a side)
BUTTER BEAN, BEET & WALNUT SALAD
400g butter beans
350g beetroot
60g yogurt of choice
50g walnuts
Dressing:
30g capers
4 anchovies
½ small shallot
30g parsley (or any other herb of choice)
2 tbsp. lemon juice
Salt
3 tbsp. EVOO
ROMESCO, TAHINI CHICKPEAS & COURGETTE SALAD
Romesco sauce:
3 red peppers
40g blanched almond
80g sun dried tomatoes
1.5 tbsp. lemon juice
1 garlic clove
1/4 tsp. chilli flakes
1/4. tsp. paprika salt
Tahini chickpeas:
300g chickpeas
½ small red onion
15g coriander/ cilantro
60ml EVOO
1tbsp. tahini (I use a light tahini)
1 tsp. miso
1 tbsp. maple syrup
1.5 tbsp. lemon juice
Salt
Ground black pepper
2 courgettes
100g feta (optional)