Preparation time: 5 minutes
Cooking time: none
1 tin butterbeans, drained & rinsed
? bag (35g) watercress
2 tbsp cold pressed rapeseed oil
Juice & zest of 1 lemon
1 clove garlic
2 tbsp chives, chopped
Salt & freshly ground black pepper
250 g Chantenay
- Place all the ingredients in a food processor and blend to a puree. 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.