Butter bean puree with balsamic roasted veg

Cooking Time: 30-45 minutes

Ingredients

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.