Roasted Butter Beans & Minted Edamame Purée with Turmeric Wrap & Tahini-Chilli Dressing
Servings: 4
Ingredients
Spiced Roasted Butterbeans
- 400 g organic butter beans
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp chilli powder
- A pinch of freshly ground black pepper
Edamame Mint and Chilli Puree
- 220 g shelled frozen edamame beans
- 60 g tahini
- 2 tbsps. fresh lime juice
- 1 tbsp extra virgin olive oil
- 1 garlic clove grated
- 12 g mint leaves
- 1 spring onion chopped
- A pinch of chilli flakes
- Sea salt and freshly ground black pepper to taste
- 2- 3 tbsp ice water as necessary
Tahini Sauce
- 120 g tahini
- 60 ml freshly squeezed lemon juice
- 90 ml filtered water
- 1 small garlic clove grated
- ½ tsp sea salt
- Honey or maple syrup to taste
- Extra virgin olive oil as needed
Chickpea and Turmeric Tortillas
- 180 g chickpea flour
- 90 g tapioca flour
- 250 ml filtered water
- ¼ tsp ground turmeric
- ¼ tsp sea salt
Chilli Sauce
- 450 g red jalapeños
- 120 ml apple cider vinegar
- 80 ml extra virgin olive oil
- 2 tbsp sea salt
- 1 tsp raw organic honey
Fresh Garden Peas
- 100 g organic garden peas
Instructions
Spiced Roasted Butterbeans
- Preheat oven to 180C/160C Fan
- Drain and rinse the butter beans, then spread on a kitchen towel and gently pat them dry. Making sure they are completely dry to ensure they will crisp up.
- Add the oil to a bowl and mix in the spices.
- Combine the beans with the oil mixture, ensuring they are coated evenly.
- Transfer onto a baking sheet lined with baking paper and spread out evenly.
- Roast for 35 – 40 minutes until they have a nice crispy exterior.
Edamame, Mint and Chilli Puree
- Place the frozen edamame in a small saucepan and cover with water. Place the saucepan over a medium heat and bring to a gentle boil for 1 minute.
- Turn off the heat and drain the edamame.
- Place the edamame in a food processor and pulse until chunky, then add the tahini, lime juice, olive oil garlic jalapeño, mint, spring onion/scallion, sea salt and freshly ground black pepper, to taste and blend until a smooth puree is formed, stopping the machine as necessary to scrape down the sides with a spatula.
- If the mixture needs loosening, add some iced water as necessary.
- Check for seasoning and adjust if necessary.
Fresh Garden Peas
- Bring a pan of water to a boil, add peas and cook for 3 minutes
- Whilst the peas are cooking, fill a large bowl with ice water.
- Once cooked, drain the peas and add them to the bowl of ice water until needed.
Tahini Sauce
- In a small bowl, stir together the tahini, lemon juice, water, garlic and salt.
- Add honey or maple syrup to balance the flavour and add a little water if needed.
Chilli Sauce
- Wash the chillies, patting them dry with a paper towel.
- Cut the off the stems and roughly chop the chillies, keeping the seeds.
- Add the chillies and the rest of the ingredients to a food processor or blender and blitz into a sauce.
- Taste the sauce and adjust seasonings as necessary.
- Transfer the sauce to a sterilised jar and store in the fridge for use as required. This can be kept in the fridge for up to one month.
Chickpea and Turmeric Tortillas
- Add chickpea flour, tapioca flour, turmeric and sea salt to a large mixing bowl and stir to combine.
- Add the filtered water and whisk until smooth. The texture should be thin like a pancake batter. Add water tablespoon by tablespoon until the right consistency is gained.
- Heat a skillet over a medium heat.
- Pour a ladle of batter into the pan (to make a small taco sized tortilla) moving the pan in a circular motion to spread the mixture evenly across the pan to create a larger circle.
- Cook each side for 1-2 minutes until golden brown and repeat for desired amount.
- Top each tortilla with the edamame puree, roasted butterbeans, peas, tahini dressing, chilli sauce, a sprinkle of mixed seeds (optional) and some fresh herbs and serve with a wedge of lemon or lime.
Notes
Recipe by Leila Durham
