Roasted Veggie Platter with Butter Bean Tahini Cream

Name: Roasted Veggie Platter with Butter Bean Tahini Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 400 g butter beans, drained with liquid reserved; 1 large red pepper, deseeded and quartered; 1 large courgette, sliced into thick rounds; 2 cooked beetroot, sliced; 1 lemon; 1/2 small red onion, finely chopped; 1 clove garlic; 1 tbsp tahini; 100 g natural yogurt; 1 tbsp olive oil or rapeseed oil; 1 drizzle extra virgin olive oil; 1 tbsp dill, chopped; 6 Kalamata olives, pitted and halved; 1 handful mint leaves, chopped if large; 1 pinch smoked paprika

This colorful roasted veggie platter layers sweet peppers, tender courgette, earthy beetroot, and a creamy butter bean tahini spread for a fresh, satisfying meal. Finished with yogurt, herbs, olives, and smoked paprika, it is light enough for lunch but substantial enough for dinner.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

butter beans, drained with liquid reserved
400 g
large red pepper, deseeded and quartered
1
large courgette, sliced into thick rounds
1
cooked beetroot, sliced
2
lemon
1
small red onion, finely chopped
0.5
garlic
1 clove
tahini
1 tbsp
natural yogurt
100 g
olive oil or rapeseed oil
1 tbsp
extra virgin olive oil
1 drizzle
dill, chopped
1 tbsp
Kalamata olives, pitted and halved
6
mint leaves, chopped if large
1 handful
smoked paprika
1 pinch

Step-by-Step Instructions

Preheat the oven to 220C/200C fan/gas 7. Use a vegetable peeler to remove a strip of zest from the lemon, then finely chop the zest. Lightly coat the red pepper and courgette with the olive or rapeseed oil and arrange them in a single layer on a baking tray, placing the pepper skin-side down. Sprinkle the chopped lemon zest over the pepper and roast for 30 minutes, turning the courgette halfway through, until the vegetables are tender and lightly charred.

While the vegetables roast, add the drained butter beans to a bowl with 2 tbsp of the reserved bean liquid. Squeeze in the juice from the lemon, then add the tahini, garlic, and 1 tbsp oil. Blend with a hand blender until smooth and creamy, adding a little more bean liquid if needed to loosen the mixture. Taste and season with a little salt if necessary.

Spread the butter bean tahini mixture onto a serving platter or individual plates. Arrange the sliced beetroot, dill, and red onion over the top, then add the roasted courgette and peppers. Spoon over the yogurt, dust with smoked paprika, and scatter over the olives and mint. Finish with a drizzle of extra virgin olive oil, if desired, and serve.

Chef's Tips

For a dairy-free version, swap the yogurt for a plant-based yogurt. The butter bean spread can be made up to 2 days ahead and kept chilled in an airtight container. If the spread feels too thick, loosen it with more reserved bean liquid instead of water for better flavor.