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Butterbean pâté

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An appetising dip with spring onion, cucumber and mint, served with crisp vegetable batons.
Serves
4
Prep
15 minutes
Each 207g serving contains
KCal
121
Carbs
13.9g
Fibre
6.8g
Protein
5.0g
Fat
3.5g
Saturates
0.50g
Sugars
6.7g
Salt
0.06g
Portion Fruit & Veg
2
Ingredients
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Ingredients
1 x 400g can butterbeans, drained (240g)
4 spring onions, finely chopped (50g)
6cm cucumber, very finely diced (80g)
2 tbsp low-fat natural yogurt
1 clove garlic, crushed
1 tbsp extra-virgin olive oil
juice and zest of half lemon
3 sprigs of fresh mint, chopped
good pinch of pepper
pinch paprika
4 cherry tomatoes
1 stick celery, cut into batons
half bulb fennel, cut into batons
1 large carrot, cut into batons
1 yellow pepper, cut into batons
mixed crudites
  1. Mash half the beans thoroughly with a fork until quite smooth. Slightly crush the other half, then combine together.
  2. Mix in the spring onions, cucumber, yogurt, garlic, olive oil, lemon, mint and pepper, then set aside.
  3. Meanwhile, prepare the vegetable sticks for dipping.
  4. Mix the pâté again, sprinkle with paprika and serve.
Chefs tips
  • Works well with cannellini or haricot beans. For a vegan version use a non-dairy yogurt alternative.
  • Spice it up with a teaspoon of curry paste. You could use any vegetables for dipping - choose a variety of colours to keep things exciting.
  • Freezing instructions: dip suitable for freezing. Defrost in the fridge and use immediately.
  • The nutritional figures above include the serving suggestion of crudites.

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