Vegan roasted summer veg with white bean hummus

 

25 Min Prep    /    25 Min Cook    /    6 Serving

Ingredients : 

12 radishes, halved (quartered if large)

2 tsp pure maple syrup, plus 1 tsp, extra

21 ⁄2 tbsp extra virgin olive oil

400g cocktail truss tomatoes

2 x 400g can no-added-salt cannellini beans, rinsed, drained

11 ⁄2 tbsp tahini

2 tbsp fresh lemon juice

200g sugar snap peas

200g green beans, trimmed

1 ⁄4 preserved lemon, flesh and pith removed, skin rinsed and finely chopped

1 cup micro herbs (such as parsley, or chervil)

Method Steps : 

Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.

Place the radish in a bowl. Add the maple syrup and 2 tsp oil. Toss until combined. Season. Place on prepared tray and roast for 10 minutes. Add tomatoes and roast for a further 10 minutes or until radish is tender and tomatoes are blistered.

Meanwhile, place the cannellini beans, tahini, 1 tbsp lemon juice, 1 tbsp remaining oil and 2 tbsp water in a food processor. Process until thick and creamy. Season.

Steam the sugar snap peas and green beans in a steamer over a saucepan of boiling water until just tender. Refresh under cold running water. Drain. Cut the sugar snap peas in half lengthways.

Whisk together the preserved lemon, extra maple syrup and remaining oil and lemon juice in a small bowl.

Divide the hummus among serving plates. Top with radish, tomatoes, sugar snap peas and green beans. Drizzle over the dressing then sprinkle with the micro herbs. Season and serve immediately.

Recette de cuisine