Parsley and lemon are made to go together, and combined as a gremolata dressing for these lemon parsley beans they make a zingy combination. The sweetness of the tomato thyme cashew spread complements the lemon parsley perfectly to make a delicious and nutritious plant based lunch.
Juice of 2 large lemons
2 cloves garlic, peeled
Pinch salt
50g parsley
Tbsp olive oil
1 x 400g can of butterbeans
200g frozen peas
200g frozen green beans
Cucumber to garnish
Chopped red onion to garnish
Parsley to garnish
8 plum tomatoes
100g cashews
1/2 tsp salt
Tsp thyme
2 cloves garlic, minced
Sliced sourdough bread or crackers
Method
Make the cashew spread by soaking the cashews in water for a few hours/overnight – just enough to cover them. Then, without draining the cashews, combine the plum tomatoes, cashews, salt, garlic and thyme in a food processor until smooth and creamy.
Make the gremolata by combining the parsley, lemon juice, salt, olive oil and garlic in a food processor until blended.
Cook the peas and green beans. While they are cooking, drain and rinse the butter beans and warm them with a tbsp of the gremolata in a small pan over a medium heat, stirring regularly.
Add the peas and green beans and the rest of the gremolata to the butter beans and serve with toasted sourdough or crackers spread with the cashew cheese, and garnished with a little chopped cucumber, red onion and parsley.
If you like this, try our truffle oil, lemon and walnut spaghetti.