Butter Bean & Pepper Nut-Loaf

Prep:25 minutes

Cook:30 minutes


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


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


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.