Crispy butterbeans on zucchini babaganoush

Jacqueline Alwill

Brown Paper Nutrition

MAKE THIS STAT FRIENDS! You could pop on hummus with yog (dairy or plant your choice) too and serve it all up with some flat bread or bitter greens salad – rocket radicchio etc – bitter flavours great for liver. Save and eat the next day too – which SAVED ME come lunch time when the day was passing way too quick. Find the recipe for Zucchini Babaganoush here…

CRISPY BUTTERBEANS

2 tbsp extra virgin olive il

2 asian shallots / spring onions, white part finely chopped

3 tbsp chopped fresh parsley

4 tbsp chopped fresh sorrel leaves or another bitter green leaf like rocket is great too

1 tin butter beans (BPA free) rinsed and drained

sea salt and black pepper

lemon or orange to squeeze over top to finish

Heat frypan on medium heat and add oil and onions and fry off for 2 minutes, add herbs, sorrel (or bitter greens) butter beans and salt, and cook for 5-6 minutes.

Serve it up with the zucchini babaganoush from the blog and some yog as mentioned above – soooooo good!