Butterbean, Watercress and Lemon Dip with Chantenay
Serves: 4
Ready in: Under 15 Mins
Ingredients:
1 tin butterbeans, drained & rinsed1/2 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!
www.chantenay.co.uk
