Broad bean & rocket on butter bean pâté

Broad bean & rocket on butter bean pâté

An easy-to-prepare starter full of summer garden flavours.

By , 21 September 2015
Broad bean & rocket on butter bean pâté
  • Ready in: 20 mins
  • Serves: 4
  • Price: 92p per serving
Nutritional Info
Each 212g serving contains
  • Fat 17
  • Sat Fat 2.4
  • Sugar 3.3
  • Salt 1.6
  • Cals 291
of your reference intake.
Typical energy values per 100g: 575kJ/137kcal.
  • 2 x 410g cans butter beans, drained and rinsed
  • 4 tsp creamed horseradish
  • 5 tbsp olive oil
  • 1 lime, juice and zest of
  • 175g broad beans (fresh or frozen)
  • 2 tsp walnut oil (or extra virgin olive oil)
  • 40g rocket leaves
  • Lemon wedges, to serve
  • Warm crusty bread, to serve
  • To make the pâté, whizz together the butter beans, horseradish, olive oil, lime juice and zest and 3 tbsp warm water in a food processor or liquidiser until smooth and creamy. Season well.

  • Simmer the broad beans for 5 minutes. Cool under a cold running tap. Drain and peel – this step isn’t essential if you’re short on time. You can use beans unpeeled, but they taste better peeled.

  • Toss the broad beans with the walnut oil in a bowl. Add the rocket leaves and gently toss again.

  • Pile the creamy pâté into a shallow serving dish with the bean and rocket salad. Grind over plenty of black pepper and serve with the lemon wedges and warm crusty bread.