roasted butter bean & pesto tahini salad display image  0fff886b
roasted butter bean & pesto tahini salad display image 0fff886b

?This is my new favourite summer salad dish. It is packed with plant protein from the roasted butter beans and pesto tahini and can be batch made and kept in the fridge for the next day – cook once, eat twice! I actually made an entire tub of this dressing and use it to jazz up any leftovers or veggies I have lingering in the fridge.
?Let me know what you think and if you would add anything else to the mix!
?1 x can of butter beans (rinsed)
?½ a cauliflower in florets
?1courgette chopped into discs
?100g of cashews (I also have used 50g cashews, 50g sunflower seeds)
?3 x handfuls of basil leaves
?2 x cloves of garlic
?Pumpkin seeds
?Lemon juice
?Olive oil
1.Preheat oven to 180C. Line a baking tray with the butter beans, cauli and courgette. Drizzle with olive oil and roast for 30 mins. Continually toss for an even cook.
2.Meanwhile add the basil, big squeeze of lemon juice, 2 x garlic cloves, pinch of sea salt, 1 tbsp of olive oil and the nuts/seeds. Blend until you have a thick light green sauce.
3.Remove the cooked veg and beans and place in a bowl. Drizzle with sauce, top with pumpkin seeds and an extra pinch of salt and lemon juice and serve warm!

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