Beetroot and fennel dip
Prep time: 10 mins Ingredients 1 tsp fennel seeds, crushed 1 tbsp olive oil, plus extra for drizzling 3 garlic cloves, finely chopped 300g roasted beetroot, peeled and chopped 400g tinned butter beans, rinsed and drained 1/2 lemon, juiced 1 cup yogurt fresh lemon thyme, to garnish breadsticks, to serve Method 1. Place pan over medium heat, add fennel seeds and roast for a minute. Add olive oil and garlic and sauté for a minute. Toss in beetroot and cook for 2 minutes. Remove pan from heat and let mixture cool to room temperature. Using a hand blender or food processor, blend beetroot mixture with butter beans to make a smooth purée. Add lemon juice and yogurt. Season and blend well to combine. Place dip in bowl, drizzle with a little extra olive oil and garnish with lemon thyme. Serve with breadsticks.
Cooking time: 15 mins