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

By Sal Henley

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

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

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. 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. 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.