Butterbean pâté
prep: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
121
Carbs
13.9g
fiber
6.8g
Protein
5g
Fat
3.5g
Saturates
0.5g
Sugars
6.7g
Salt
0.06g
Fruit/Veg Portion
2
Ingredients
all 16 types- 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
Directions
4 steps in totalStep 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.
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