Flavour-filled and healthy recipe for Butternut and Butter Bean Paté


¾ tsp cumin seeds
¾ tsp coriander seeds
2 cloves garlic, crushed
2 tbs olive oil
¼ tsp chilli flakes (½ if you like a lot of spice)
1 tin butter beans, rinsed and drained
1 cup mashed roasted butternut
1-2 tbs water
salt, to taste
pumpkin seeds, feta and edible flowers, to garnish

How to
Dry-fry the cumin and coriander in a clean frying pan until you just start smelling it. Remove spices and bash fine in a pestle and mortar or a coffee grinder.

Fry the garlic in the olive oil for a minute over low heat. Take care not to burn it. Next add the cumin, coriander and chilli flakes and fry for a few seconds.

Put butter beans and butternut in a food processor and pour over the spiced oil. Blitz until it is smooth. Add one or two tablespoons of water if it is too firm for your liking. Taste to see if it needs a pinch of salt.

Chill until you use it. Dish up and garnish with a few drops of olive oil, crumbled feta and pumpkin seeds. Add edible flowers to pretty it up some more.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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