GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Feta and Pesto Veges with Cannellini Mash
Smash this out in fifteen minutes then sit back and wait for the sighs of contentment. Even meat-atarians won’t be able to resist the delicious combo of texture and flavour – Go on, try it – It’s vege heaven!!
Prep Time: 5 minutes
Cook time: 15 minutes
1 knob butter
glug olive oil
1 clove garlic, crushed
1 onion, finely chopped
1 tin Cannellini beans
50 ml vegetable stock
1 knob butter
salt and freshly ground black pepper
Half head of broccoli, chopped & cooked
250g baby carrots, cooked
100g green beans, cooked
8 cherry tomatoes, halved
Melt the butter and oil in a medium saucepan, add the garlic and onion and sauté gently until fragrant and soft.
Drain the beans and add to the onion mixture, stir, raise the heat and pour in the stock. When simmering, reduce the heat and cook for 3 – 5 minutes or until the beans are nice and soft.
Mash or blend to a puree with a hand whizz, add the butter, little milk and whip with a fork until velvety smooth.
Toss together the vegetables, and tomatoes, with half the pesto.
Place a good spoonful of cannellini puree on the plate, top with a large spoonful of the pesto veges, top with the feta and drizzle with remaining pesto.
Yum! Yum! Yum! – in my bloody tum!
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