POTATO & BUTTER BEAN SKORDALIA
PREP TIME: 15 MINS
COOKING TIME: 6 MINS
400g Spud Lite potatoes, peeled & quartered
400g tin butter beans, drained & rinsed
1 clove garlic, crushed
2 tablespoons lemon juice
Salt flakes and freshly ground black pepper
½ cup (125ml) olive oil
1 tablespoon dukkah
2 teaspoons olive oil (extra)
Pitta bread crisps
1 cucumber, deseeded and chopped into batons
1 large carrot, peeled and chopped into batons
1 red capsicum, deseeded and sliced into batons
2 celery sticks, chopped into batons
1. Place potato in a small saucepan covered in cold water over a medium heat. Bring to the boil and cook for 6 minutes or until tender. Remove from heat, drain well and allow to cool.
2. Place cooled cooked potato, butter beans, garlic and lemon juice together in a food processor and blend until smooth. Season with salt and pepper before slowly adding olive oil, whilst the blender is going.
3. To serve, place skordalia into a serving bowl, drizzle with extra olive oil and sprinkle with dukkah. Place on a platter or board with prepared crudites and pitta crisps.
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