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Butterbean, Watercress and Lemon Dip with Chantenay

Serves: 4

Ready in: Under 15 Mins

Butterbean, Watercress and Lemon Dip with Chantenay Recipe: Veggie Magazine

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" target="_blank">www.chantenay.co.uk

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