Green sauce and bean purée
Serve with any barbecued or roasted meat - it is delicious. This dish was inspired by a meal created by Chef Casey McDonald, Craggy Range Vineyard, Hawkes Bay.
Ingredients
Green sauce:
2 cups chopped spinach leaves
1 cup peas
2 cups parsley leaves, no stalks
2 Tbsp drained capers
4 Tbsp lemon juice
1 Tbsp lemon zest
¼ cup mint leaves
1-2 cloves garlic
¼ cup avocado oil
Bean puree:
1 bulb garlic
1 Tbsp canola oil
2 x 400g cans butter beans, drained and rinsed
¼ cup water
Method
Green sauce:
Blanch the spinach in boiling water then refresh in ice cold water.
Boil the peas for 2 minutes then drain and refresh in ice cold water.
When both are cold, drain and set aside.
Place all ingredients in a food processor and blend until smooth.
Keep refrigerated until ready to serve.
Bean puree:
Heat oven to 175°C.
Place garlic in a small oven-proof dish and drizzle with oil.
Roast for approximately 30 minutes or until soft on the inside when squeezed.
Remove from oven and cool.
When cool, squeeze the garlic pulp out and place in a food processor with beans and water.
Blend until smooth, place in a bowl, cover.
Refrigerate until ready to serve.