Griddled Mediterranean vegetables with creamy butterbean mash

Beans and pulses are the future, yet most people only ever eat baked beans! And they're delicious mashed with creme fraiche and seasoning and piled with smoky griddled vegetables and fresh herbs.
Serves: 2 • Prep time: 7 mins • Cook time: 10 mins • Easy 
  • 400g tin of butterbeans
  • 3 dessert spoons of full fat creme fraiche
  • sea salt
  • black pepper
  • olive oil
  • 2 courgettes sliced into thick slices lengthways
  • 1 aubergine sliced the same way as the courgette
  • 1 red onion sliced into rounds
  • 2 handfuls of baby plum tomatoes cut in half longways
  • handful of chopped fresh herbs such as coriander and basil
  • optional sriracha sauce
  • half a hass avocado, sliced
Heat your griddle pan very hot then splash in some olive oil and lay the courgette and aubergine slices flat on the base of the pan. Add a sprinkle of sea salt. Griddle them on both sides until done but retaining some 'bite'. At the same time fry the tomatoes cut side down, and the red onion in a separate pan.

Heat the drained butterbeans so they're hot-through then mash with a potato masher, adding the creme fraiche, sea salt and a tiny bit of black pepper.

When all is cooked place the mash in two shallow bowls and top with the griddled veg, avocado slices, fresh chopped herbs and some sriracha sauce if using.
Nutrition info
Butter beans are a great source of soluble fibre which is good for heart health and a happy gut! They also provide lots of copper, which is great for collagen, helping make healthy bones, blood vessels and skin.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

to plant a garden is to believe in tomorrow
Audrey Hepburn
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