Roast Vegetables with Spiced Cannellini Beans & Avocado Dip

Fri, 10 January 2025

Ingredients- serves 4

Red onion x 2 rough quarters

Avocado x 2 chopped

Red chilli diced x 1½

Lemon juice x 50ml

Flat parsley x 3 tbsp chopped

Salt & cracked black pepper

Coriander bunch- root & leaf separated

Vinegar x 1 tbsp

Sweet Potatoes-x 2

Asparagus/ Baby leeks/ scallion x handful

Cannellini beans x 3 tins

Coconut Oil x 4 tbsp

Garlic/ Ginger/ Chilli / Onion Powder x 2 tbsp

 

Cannellini Beans

Drain the beans wash well

Allow to sit for 15 minutes

Add the spiced to the beans and coat

Mix well and season

Spread out on a tray in the oven and bake for about 20-25 minutes- 170 degrees

Toss occasionally until the become crispy

 

Roasted Vegetables

Cut the vegetable into chunks

Mix well with the coconut oil

Add some crushed garlic/ chopped rosemary & thyme

Toss well and cook for about 30-40 minutes tossing occasionally until tender

Finish with chopped coriander and parsley

 

Avocado Dip

Chop the avocado into chunks

Add lemon juice- fresh parsley/ chilli and coriander

Season and mix well

Add a drop of olive oil and place in a ramekin

Place the vegetables onto the plate and scatter the beans around

Add the dip & sprinkle with fresh herbs

 

Enjoy!