For the butterbean smash

  • 1 tin butterbeans, drained and rinsed
  • 3 heaped tbsp Inspired to Cook confit garlic
  • 1/2tsp chilli flakes
  • Few sprigs thyme, leaves only, chopped (plus a few extra for garnish)
  • 1tsp Dijon mustard
  • Zest and juice 1 lemon
  • 100ml rapeseed oil or mild olive oil

For the Spring pesto

  • Small bunch fresh parsley
  • Large handful of watercress
  • 50g parmesan, grated (omit this to make it vegan)
  • Juice ½ lemon
  • 75g toasted almonds
  • Drizzle of Mild olive oil or rapeseed oil

For the cheats crisp breads

  • ½ loaf stale sourdough
  • 1tbsp oil
  • 1tsp chopped fresh or dried rosemary
  • Pinch of salt


  1. 1

    Preheat the oven to 180c. Take the stale sourdough and, carefully using a mandolin (or sharp bread knife), shave into very thin pieces. Lay the pieces out over a baking tray and drizzle with oil. Sprinkle over the rosemary and salt then cook for about 8-10 minutes or until golden and crisp. Set aside.

  2. 2

    For the butterbean smash simply place the drained butterbeans, confit garlic, chilli flakes, chopped thyme leaves, Dijon mustard, lemon juice and zest and seasoning in a food processor. Pulse a few times to start breaking down the beans then add olive or rapeseed oil by eye, blitzing intermittently, until you have a scoop-able dip consistency. If the mix is a little thick let down with a small amount of water. Taste and adjust seasoning then set aside. 

  3. 3

    For the pesto blitz together all the ingredients (holding back a small handful of toasted almonds), again adding the olive or rapeseed oil a little at a time to create a coarse textured pesto.  

  4. 4

    To assemble the dish spread the butterbean smash over a serving platter and drizzle the pesto on top. Scatter over the remaining toasted almonds and a few reserved thyme sprigs. Serve the sourdough crisps alongside. 

Nutritional Details

Each serving provides
  • Energy 2198kj 525kcal 26%
  • Fat 41.0g 59%
  • Saturates 5.5g 28%
  • Sugars 2.2g 2%
  • Salt 0.58g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1394kj/333kcal

Each serving provides

23.7g carbohydrate 6.1g fibre 11.9g protein

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