for 4 people

Pesto

2 tins	giant white beans (approx. 220 g), rinsed, drained
100 g	baby spinach
1 bunch	basil
100 g	sour single cream
1 ½ dl	water
1	organic lime, grated zest and the juice
2 tbsp	tahini
¾ tsp	salt

Leek

1 tbsp	olive oil
1	onion, halved, cut into strips
1	garlic clove, sliced
100 g	baby spinach
¼ tsp	salt
a little	pepper

To serve

100 g	sour single cream
½ tsp	chilli flakes
8 slices	brown bread, roasted

How it's done

Pesto

Place about ¼ (110 g) of the drained beans into a measuring cup. Add the Spinach and all the other ingredients up to and including the salt, puree.

Leek

Heat the oil in a non-stick frying pan. Add the onion and garlic, sauté for approx. 8 mins. Add the spinach, allow to wilt, season. Add the pesto and the remaining beans, stir and heat through.

To serve

Plate up the butter beans in deep dishes. Top with sour single cream and chilli flakes, serve with the bread.

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