A quick and easy ” Fridge Raid ” supper from ” Veggie Family Cook Book” by Claire Thomson.
Ingredients
- 250 g cooked beetroot cut into 1 cm chunks
- 2 black garlic cloves crushed
- 200 g plain greek yoghurt
- juice of 1/2 lemon
- a small bunch dill fronds picked and finely chopped
- 2 x 400g tins gigantes or butter beans drained and rinsed
- 2 tbsps extra virgin olive oil plus more to drizzle
- salt and black pepper
- 50 g walnuts roughly chopped
- 4 flatbreads warmed. to serve
Servings:
Instructions
- In a bowl combine the beetrootm garlic. yoghurt, lemon juice and half the dill . Season with salt and black pepper to taste then set aside.
- In a serving bowl mix the gigantes or butter beans with the olive oil and season with salt and pepper.
- Plate the beans and add spoonfuls of the beetroot tzatziki alongside. Top with walnuts, the remaining dill and a drizzle of olive oil. Serve with the warmed flatbreads.
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