WHIPPED CANNELLINI + VEGETABLE SALAD

INGREDIENTS

Serves 4

WHIPPED BEANS 

1 onion, diced 

1/2 clove garlic, sliced 

2 x 400g (14 oz) tins cannellini beans, drained 

2 tablespoons extra virgin olive oil + extra for cooking 

2 heaped tablespoons cashew butter 

3 tablespoons lemon juice sea salt and white pepper 

VEGETABLE SALAD 

1 Persian cucumbers, peeled + chopped 

1 capsicum, finely diced 

1/2 red onion, finely diced 

2 tablespoons parsley, chopped 

2 tablespoons mint, chopped 

250 g (8 oz) cherry tomatoes, cut in half 

10 black pitted olives, halved 

juice from 1 lemon 

3-4 tablespoons extra virgin olive oil 

1 teaspoon pure maple syrup or raw honey, optional 

sea salt, to taste

METHOD

WHIPPED BEANS 

COOK the onion and garlic with 1 tablespoon of olive oil over a gentle heat until softened, but not coloured. Transfer to a blender or food processor along with the drained beans, 2 tablespoons of olive oil, cashew butter, lemon juice and a good pinch of salt and white pepper. 

BLEND the beans until smooth, adding a little water if you need for consistency. 

VEGETABLE SALAD 

COMBINE the vegetable salad ingredients, adding half of the lemon juice, olive oil and salt. Add maple if needed, but I find it balances out any harsh acidity of the lemon. Taste and adjust accordingly. 

TO SERVE

SPREAD the bean puree onto a platter and spoon over the salad mixture. 

ENJOY with crusty sourdough or your choice of embellishments such as pine nuts, parsley or lemon.

NOTES & INSPIRATION

Swap cannellini beans for edamame beans or fava beans (broad beans). Add half an avocado in place of the cashew butter.