Butter Bean & Pepper Nut-Loaf
- Prep: 25 minutes
- Cook: 30 minutes
- Serves: 4
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
- Preheat the oven to 200oC, gas mark 6. Grease and line a 900g loaf tin.
- Place the squash and pepper on a baking tray and toss in the oil. Roast for 20 minutes or until just tender.
- 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.
- Spoon half into the prepared tin and lay over the reserved pepper slices, top with remaining paste and bake for 30 minutes.
- Serve with a fresh salad.