Name: Butterbean pâté
Prep time: 15 minutes
Yield: 4
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

An appetising dip with spring onion, cucumber and mint, served with crisp vegetable batons.

Serves

Prep

15 minutes

Each 207g serving contains (excludes serving suggestion)

KCal

121

Carbs

13.9g

Fibre

6.8g

Protein

5.0g

Fat

3.5g

Saturates

0.5g

Sugars

6.7g

Salt

0.06g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

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Method

Step 1

Mash half the beans thoroughly with a fork until quite smooth. Slightly crush the other half, then combine together.

Step 2

Mix in the spring onions, cucumber, yogurt, garlic, olive oil, lemon, mint and pepper, then set aside.

Step 3

Meanwhile, prepare the vegetable sticks for dipping.

Step 4

Mix the pâté again, sprinkle with paprika and serve.

Recipe 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.