Conjure up a moreish, meze-style veggie platter using a variety of colourful produce. Whizz up a butterbean tahini and enjoy the spread in the sunshine
Prep:15 mins
Serves 2
1 lemon1 large red pepper, deseeded and quartered1 large courgette (about 225g), sliced into rounds the thickness of a £1 coin1 tbsp olive or rapeseed oil, plus a drizzle (under 1 tsp)400g butter beans, drained, liquid reserved1 tbsp tahini1 garlic clove2 cooked beetroot (not in vinegar), sliced (165g)1 tbsp chopped dill½ small red onion, finely chopped100g natural yogurta pinch of smoked paprika6 pitted Kalamata olives, halvedhandful of mint leaves, chopped if largeextra virgin olive oil for drizzling, (optional)
STEP 1Heat the oven to 220C/200C fan/gas 7. Peel a strip of zest from the lemon and finely chop it. Rub the pepper and courgette with a small drizzle of olive oil, then arrange in a single layer on a baking tray (the pepper should be skin-side down). Scatter the the chopped lemon zest over the pepper, then roast for 30 mins, turning the courgettes over halfway through.STEP 2Meanwhile, tip the butter beans into a bowl with 2 tbsp of the liquid from the can. Squeeze over the juice of the lemon that you pared the zest from, then add the tahini, 1 tbsp oil and the garlic, and blitz with a hand blender until smooth, adding more liquid from the can if it’s too thick. Taste and add a little salt, if needed.STEP 3Spoon the mixture onto plates, then top with the beetroot, dill and onion, then the courgettes. Drizzle over the yogurt, then sprinkle with paprika. Scatter over the peppers, olives and mint, then drizzle with extra virgin olive oil, if you like.
