Butter Bean & Pepper Nut-Loaf

Try using chick peas or cannellini beans instead of the butter beans, great served with a fresh tomato sauce.

INGREDIENTS

• 400g butternut squash, diced
• 1 red pepper, quartered
• 1 tbsp olive oil
• 100g unsalted cashews
• 100g pistachios
• 25g hazelnuts
• 400g can butter beans, drained
• 1 tsp LoSalt

METHOD

1. Preheat the oven to 200oC, gas mark 6. Grease and line a 900g loaf tin.
2. Place the squash and pepper on a baking tray and toss in the oil. Roast for 20 minutes or until just tender.
3. Meanwhile, place the nuts in a food processor and roughly chop, add the butter beans and pulse until course. Add the LoSalt, black pepper, the squash and half the pepper then blitz again to give a coarse paste.
4. Spoon half into the prepared tin and lay over the reserved pepper slices, top with remaining paste and bake for 30 minutes.
5. Serve with a fresh salad.