donalskehan
Bean Dip with Roast Veggies & Rye Bread | A great little recipe to use up any leftover veggies you have lying around that may need a little love! The real showstopper in this recipe is the luscious bean dip, best made using some of the best organic ingredients from @bionaorganic #ad
Serves: 2
Time: 40 mins
2 baby fennel, cut into chunky rounds
1 red onion, sliced into wedges
1 courgette, cut into rounds
500g cherry tomatoes, on the vin
5 tbsp olive oil
1 tbsp Biona Garlic Paste
Juice of a lemon
2 tins Biona Cannellini Beans
Sea salt & freshly ground black pepper
For the toasts:
4 slices Biona Rye Bread
Olive oil, to drizzle
To serve:
Small handful dill, finely chopped
Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
Tumble the fennel, red onion, courgette & cherry tomatoes to a deep baking tray, then, in a small bowl, mix together three tablespoons of the olive oil, Biona garlic paste, juice of ½ a lemon and some salt and pepper. Pour this over the vegetables and stir to combine then place into the oven for 25 minutes until softened and slightly charred.
Using a sieve, drain the liquid from the beans, retaining it in a jug to use later. Add the beans to a blender along with the remaining two tablespoons of olive oil, the Biona garlic paste, juice of ½ a lemon and some seasoning and blitz until smooth, using enough of the retained liquid from the beans to loosen and create a dipping consistency.
Toast the Biona rye bread in a toaster then remove and drizzle with a little extra virgin olive oil and sprinkle with a little salt.
To serve, place the bean dip onto a serving platter and top with the roasted vegetables and a sprinkle of dill. Spoon over any of the roasting juices from the vegetables and serve the toasted bread on the side for dipping. Enjoy!
Bean Dip with Roast Veggies & Rye Bread | A great little recipe to use up any leftover veggies you have lying around that may need a little love! The real showstopper in this recipe is the luscious bean dip, best made using some of the best organic ingredients from @bionaorganic #ad
Serves: 2
Time: 40 mins
2 baby fennel, cut into chunky rounds
1 red onion, sliced into wedges
1 courgette, cut into rounds
500g cherry tomatoes, on the vin
5 tbsp olive oil
1 tbsp Biona Garlic Paste
Juice of a lemon
2 tins Biona Cannellini Beans
Sea salt & freshly ground black pepper
For the toasts:
4 slices Biona Rye Bread
Olive oil, to drizzle
To serve:
Small handful dill, finely chopped
Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
Tumble the fennel, red onion, courgette & cherry tomatoes to a deep baking tray, then, in a small bowl, mix together three tablespoons of the olive oil, Biona garlic paste, juice of ½ a lemon and some salt and pepper. Pour this over the vegetables and stir to combine then place into the oven for 25 minutes until softened and slightly charred.
Using a sieve, drain the liquid from the beans, retaining it in a jug to use later. Add the beans to a blender along with the remaining two tablespoons of olive oil, the Biona garlic paste, juice of ½ a lemon and some seasoning and blitz until smooth, using enough of the retained liquid from the beans to loosen and create a dipping consistency.
Toast the Biona rye bread in a toaster then remove and drizzle with a little extra virgin olive oil and sprinkle with a little salt.
To serve, place the bean dip onto a serving platter and top with the roasted vegetables and a sprinkle of dill. Spoon over any of the roasting juices from the vegetables and serve the toasted bread on the side for dipping. Enjoy!