Butterbean, Watercress and Lemon Dip with Chantenay

Name: Butterbean, Watercress and Lemon Dip with Chantenay
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 1 tin butterbeans, drained & rinsed; 1/2 bag (35g) watercress; 2 tbsp cold pressed rapeseed oil juice and zest of 1 lemon; 1 garlic clove; 2 tbsp chives, chopped; salt and freshly ground black pepper; 250g Chantenay carrots, to serve

Serves: 4

Ready in: Under 15 Mins

Butterbean, Watercress and Lemon Dip with Chantenay Recipe: Veggie

Ingredients
Method

Ingredients:

1 tin butterbeans, drained & rinsed
1/2 bag (35g) watercress
2 tbsp cold pressed rapeseed oil juice and zest of 1 lemon
1 garlic clove
2 tbsp chives, chopped
salt and freshly ground black pepper
250g Chantenay carrots, to serve

method:

Place all the ingredients in a food processor and blend to a purée. 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. Get stuck in!

Print Recipe www.chantenay.co.uk