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Butterbean pâté

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Butterbean pâté
An appetising dip with spring onion, cucumber and mint, served with crisp vegetable batons.
Serves
4
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
2
Ingredients

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

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.
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