Preparation time
25 minutes
Cooking time
30 minutes
Serves
Serves 4
Butter Bean, Pepper And Nut Roast
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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. Serve with a fresh salad.
NUTRITION
