Butter bean puree with balsamic roasted veg


( Serves 2)

Cooking Time: 30-45 minutes



  • Broccoli 250 grams/ml
  • Carrots 200 grams/ml
  • Lima/butter bean 240 grams/ml
  • Lemon 80 grams/ml
  • Harrisa paste 5 grams/ml
  • Olive oil 30 grams/ml
  • Chilli powder 5 grams/ml


  • Chop whatever veg is in season (works well with root and sturdier veg).
  • Add to tray, with a little olive oil, tsp of chilli powder and season- mix the ingredients.
  • Put in to an oven at 180 Celcius.
  • Drain a tine of butter beans, reserving the aquafaba.
  • Rinse and add to a blender. Pour back income of the aquafaba with the about a tbsp of oil and the juice of a lemon. Blend (if very lumpy add a little water.
  • Once smooth season and add a tsp of harrisa paste and quickly blend again.
  • Spoon onto a plate and splash the remaining oil on.
  • Take out the veg pour on a tsp of balsamic vinegar and mix and put back in the oven for 5-10 minutes.
  • Remove from oven and place on top of the bean puree.

Extra Notes

  1. Use in season veg.
  2. This meal can be made without Harris paste.

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