Cajun Roast Vegetables on a bed of Butterbean Dip
Creamy, decadent, healthy and easy.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2
Ingredients
- 400 g baby new potatoes diced
- 1 cauliflower cut into small florets
- 1 tin chickpeas drained and rinsed
For the cajun marinade
- 3 tbsp tomato puree
- 1 tbsp soy sauce
- 1 tbsp cajun spice mix
- 1½ tbsp lime juice
- 1-2 tbsp water
- salt and pepper to taste
For the dip
- 1 tin butter beans drained and rinsed
- 1½ tbsp lemon juice
- 2 tbsp water
- 1 garlic clove
- ½ tsp paprika
- salt and pepper to taste
Instructions
-
pre-heat the oven to 180℃
-
chop all the veg and lay out in a deep roasting tray
-
mix together the cajun marinade ingredients and pour over the chopped veg, mixing thoroughly to ensure everything is coated
-
put in the oven for 45 minutes
-
with approximately 10 minutes to go, blend together all the dip ingredients using a food processor or stick blender, adding a splash more water if it is too thick
-
spread the dip out between two plates and heap the roasted vegetables on top