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About the Recipe
It could be a salad, it could be a dip, let’s just call it a side dish. For me vegan cooking is most of the time about composing your meal with many different little dishes, the more colour on your plate the better.
Ingredients
3 ripe avocados
250g plum or baby tomatoes, sliced in half
400g butter (or cannellini) beans
3 spring onions, finely chopped
Juice of a large lemon
½ tsp. chilli flakes
Freshly ground black pepper
Preparation
Peel the avocados, roughly chop them and then place them in a salad bowl. Smash them using a fork, perhaps not quite to a baby food consistency.
Add the lemon juice, pepper, chilli flakes and stir a couple of times. Then add the tomatoes, beans & spring onions and stir again. Ground more black pepper on top, if you like.
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