olive oil Archives

Great value

Tex-Mex spiced turkey mince with corn-and-coriander rice

25 minutes

Asian recipes

Hunan-style crispy sweet chilli mushroom and noodle salad

15 minutes

Great value

Tuna meatballs in tomato sauce

45 minutes

Fritter recipes

Spicy chicken and chickpea roti

10 minutes

Lentil recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Beetroot recipes

Beetroot wrap chips

10 minutes

Cannellini bean dip

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 x 400g g cannellini beans can, drained and rinsed
1 garlic clove, roughly chopped
1 lemon, juiced
sea salt and freshly ground black pepper, to taste
2–3 T olive oil
parsley a handful, roughly chopped

Method

Place all the ingredients except the parsley into the jug of a stick blender or food processor. Blend until smooth. If it’s too thick and you’re struggling to blend it, loosen the mixture with a splash of cold water. Fold through the chopped parsley.

Find more dip recipes here.

Photograph: Sadiqah Assur- Ismail

Food assistant: Claire- Ellen van Rooyen

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Slow-roasted tomato salad

Tex-Mex spiced turkey mince with corn-and-coriander rice

Hunan-style crispy sweet chilli mushroom and noodle salad

Tuna meatballs in tomato sauce

Courgette fritters

Spicy chicken and chickpea roti

Lentil Bolognese with loaded veggie sauce

Beetroot wrap chips

Cannellini bean dip

Cannellini bean dip

Ingredients

Method