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!
Sat, 1 November 2025
Chef Simon O’Connell
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