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