Butter Bean & Pepper Nut-Loaf

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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.