Butterbean, watercress and lemon dip
Average rating:
This tasty dip with garlic and chives is really tasty with Chantenay carrots as you don't need to peel or top and tail them!
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Prep time: 5 mins
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Serves: 4
Ingredients
Carrots are a great source of beta-carotene which becomnes vitamin A in our bodies, to maintain healthy cells and keep the immune system strong. Carrots also have antioxidant properties which may help prevent cancer and other diseases.
- 1tin butterbeans, drained and rinsed
- ½ bag (35g) watercress
- 2 tbsp cold-pressed rapeseed oil
- Juice and zest of 1 lemon
- 1 clove garlic
- 2tbsp chives, chopped
- Salt and freshly ground black pepper
- 250g Chantenay carrots
Method
- Place all the ingredients in a food processor and blend to a puree.
- Season to taste with salt and freshly ground black pepper.
- Pile into a bowl, garnish with a little more oil and serve with the Chantenay carrots.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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