Recipes
Broad bean & rocket on butter bean pâté
An easy-to-prepare starter full of summer garden flavours.
An easy-to-prepare starter full of summer garden flavours.
(1 votes)
Cook: 20 Mins
Serves: 4
Price: 92p per serving
Nutritional Information
Each 212g serving contains
Energy
1219kj
291kcal
1219kj
291kcal
14%
Fat
17g
17g
Med
24%
24%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
1.6g
1.6g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
575kj/137kcal
Typical energy values per 100g:
575kj/137kcal
Ingredients
2 x 410g cans butter beans, drained and rinsed
4 tsp creamed horseradish
5 tbsp olive oil
1 lime, juice and zest of
175g broad beans (fresh or frozen)
2 tsp walnut oil (or extra virgin olive oil)
40g rocket leaves
Lemon wedges, to serve
Warm crusty bread, to serve
Method
1
To make the pâté, whizz together the butter beans, horseradish, olive oil, lime juice and zest and 3 tbsp warm water in a food processor or liquidiser until smooth and creamy. Season well.
2
Simmer the broad beans for 5 minutes. Cool under a cold running tap. Drain and peel – this step isn’t essential if you’re short on time. You can use beans unpeeled, but they taste better peeled.
3
Toss the broad beans with the walnut oil in a bowl. Add the rocket leaves and gently toss again.
4
Pile the creamy pâté into a shallow serving dish with the bean and rocket salad. Grind over plenty of black pepper and serve with the lemon wedges and warm crusty bread.