Cumin and butter bean houmous, paprika pitta crisps and mixed salad recipe

By Sal Henley

  1. Serves 4 as a starter or snack
  2. Takes 15 minutes to make and 8-10 minutes to bake
  3. Rating

This is a delicious and healthy way to enjoy a nutritious meal.

tried and tested
Cumin and butter bean houmous, paprika pitta crisps and mixed salad

Ingredients

  1. 3 wholemeal pittas
  2. ½ tsp paprika
  3. 1 tbsp cumin seeds
  4. 2 tbsp sesame seeds
  5. 2 x 420g cans butter beans, drained and rinsed
  6. 4 tbsp Clearspring sweet white miso (from Sainsbury’s Special Selection and health food shops)
  7. 2 large garlic cloves
  8. 2 tbsp mirin (see tip)
  9. 1 tbsp lemon juice, to taste
  10. 2 tbsp low-fat dressing (we like English Provender Co Balsamic Italian Dressing)
  11. 3 little gem lettuces, leaves separated and torn
  12. 4 ripe vine tomatoes, chopped
  13. ½ cucumber, diced
  14. Bunch of radishes, trimmed and thinly sliced

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Split each pitta and cut into triangles. Sprinkle with the paprika and put on 1-2 baking sheets. Bake for 8-10 minutes or until crisp.
  2. 2. Meanwhile, toast the cumin and sesame seeds in a dry frying pan over a medium heat for 2-3 minutes, until the seeds start to pop. Tip into a food processor with the butter beans, miso, garlic and mirin. Add 100ml water and blend until smooth. Season and add the lemon juice to taste.
  3. 3. Place the low-fat dressing in a large bowl. Add the lettuce, tomatoes, cucumber and radishes and toss well together. Serve the salad with the butter bean houmous and pitta crisps.

Nutritional info

Per serving: 426kcals, 8.6g fat (1.2g saturated), 24.1g protein, 65.5g carbs, 10g sugar, 2.3g salt

Chef's tip

If you can’t find mirin, substitute with 2 tablespoons dry sherry mixed with 1 teaspoon caster sugar.

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