Roasted peppers with butter bean puree
A light but filling meal, the contrasting flavours, colours and textures in this recipe epitomise what we should be aiming for when we cook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dizzlesky.co.uk.
Cooking tools:
- Food processor
- Blender
- Oven
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Spoon
Ingredients
- 1 red pepper or yellow pepper
- 2 cloves of garlic
- 8 cherry tomatoes
- 1 teaspoon capers, rinsed and chopped
- 1 teaspoon of fresh or dried oregano (chopped)
- 50g feta
- Drizzle of rapeseed oil
- 400g tin butter beans
- 1/2 teaspoon vegetable bouillon
- Water to cover
- 3 tablespoons rapeseed oil
- 2 tablespoons Greek yoghurt
- 2 pinches of salt
- Juice of 1/2 a lemon
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