BeebRecipes.co.uk- Archive of BBC Food Recipes

Butterbean purée bruschetta with herb and walnut salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the grill to medium.

  2. For the bruschetta, sprinkle the oil over the ciabatta and place under the grill, turning once, until golden-brown on both sides.

  3. For the purée, place all of the ingredients into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper.

  4. For the salad, heat the oil in a frying pan and warm the walnuts through. Transfer the walnuts to a bowl along with the chopped herbs, mix well and season with salt and freshly ground black pepper.

  5. To serve, spread the purée over the bruschetta, sprinkle over the herb salad and garnish with the mint.

Ingredients

For the bruschetta

  • 1 tbsp olive oil
  • 1 thick slice toasted ciabatta

For the butterbean purée

  • 75g/2¾oz tinned butterbeans, drained
  • 1 garlic clove
  • ½ tsp cayenne pepper
  • 50ml/2fl oz olive oil
  • 1 lemon, juice and zest
  • salt and freshly ground black pepper

For the salad

  • 1 tbsp olive oil
  • 100g/3½oz walnuts, shelled
  • handful fresh mixed herbs, chopped
  • salt and freshly ground black pepper
  • mint sprig, to garnish

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