Healthy veggie platter

Healthy veggie platter. Raw garlic, Red onion, finely chopped, Deseeded and quartered.

Sara Buenfeld

15 + 30 min · 2

Ingredients

• 3 g Raw garlic
• 50 g Red onion, finely chopped
• 130 g Deseeded and quartered
• 225 g Sliced into rounds
• 400 g Drained butter/lima beans
• 165 g Sliced
• 100 g Lemon
• 25 g 10 g roasting; 10 g mash; 5 g serving
• 10 g Tahini
• 20 g Kalamata olives, halved
• 100 g Plain low-fat yogurt
• 3 g Paprika
• 5 g Chopped, to serve
• 30 g For the bean mash
• 5 g Fresh leaves, washed and chopped

Preparation

1. Heat the oven to 220°C/200°C fan/gas 7.
2. Peel a strip of zest from the lemon and finely chop it.
3. Lightly coat the pepper and courgette with olive oil and arrange in a single layer on a baking tray. Scatter the chopped lemon zest over the pepper. Roast for 30 minutes, turning the courgette halfway through. Use 10 g olive oil for roasting; reserve 10 g for the mash and 5 g for serving.
4. Drain and rinse the canned butter beans. Put them in a bowl with 30 ml water.
5. Add the lemon juice, tahini, 10 g olive oil and garlic and blend until smooth. This version uses water instead of canning liquid. Adjust the seasoning to taste.
6. Spoon the mixture onto plates, then top with the beetroot, dill and onion, then the courgettes.
7. Finish with the yogurt, paprika, roasted peppers, olives, 5 g fresh mint and the reserved 5 g olive oil.