Braaied crudité plate

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Ingredients

1 onion, cut into wedges
2 T vegetable oil
2 garlic cloves, sliced
1 x 400g can butter beans in brine, drained (liquid reserved)
rosemary a sprig
salt, to taste
140 g mangetout
135 g baby corn
100 g sliced fine beans
200 g baby rainbow carrots, blanched
250 g Woolworths snacking peppers, halved
230 g Tenderstem broccoli
150 g mixed berries
100 g candy-striped beetroot, cut into matchsticks
4 t olive oil
sea salt and pepper and freshly ground black pepper, to taste
seed crackers or breadsticks, for serving (optional)

Cooking Instructions

1. Heat a dry pan until smoking hot. Add the onion and char well. Add the vegetable oil, garlic, butter beans, rosemary and salt. Shake the pan and fry the beans for a further five minutes, or until the onions have caramelised and softened well.

2. Transfer to a blender and pulse until a dip consistency is achieved, adding a bit of the brine from the beans if the dip is too thick.

3. Rub all the vegetables (except the beetroot) with the olive oil and season with salt and pepper. Place on a hot braai and char. Arrange on a serving platter alongside a generous smear of the bean dip. Scatter over the berries and beetroot and serve with seed crackers and breadsticks if desired.

Cook's note: Let’s have a moment of silence for this fast and easy dip. Think refried beans, but not. It’s so good, you’ll want to put it on everything!

Find more braai recipes here.

Photograph: Willow Tucker