Grilled beans, peas and crushed butter beans

Butter beans get a makeover in this recipe! Start with a thick butter bean dip made with garlic, lemon and olive oil, then grill paprika marinated spring vegetables that are elevated with natural yoghurt, fresh herbs and roasted almonds for an addictive crunch.

Grilled beans, peas and crushed butter beans Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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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

1. Preheat a grill pan or barbecue over high heat.
2. 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.
3. 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.
4. Grill the vegetables on the grill pan or barbecue, turning for 3-4 minutes, or until the vegetables are lightly charred and bright green.
5. Cut the spring onion into 2 cm pieces, then combine in a medium bowl with the beans and peas.
6. 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.
7. Spoon the crushed butter beans over a large platter and top with the grilled vegetable salad.

 

Photography by Kitti Gould.

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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.

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