BRAAIED CRUDITÉ PLATE WITH BEAN-ANDCHARRED ONION DIP

“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!”

Serves 6

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes

onion 1, cut into wedges vegetable oil 2T garlic 2 cloves, sliced butter beans in brine 1 x 400 g can, drained (liquid reserved) rosemary a sprig salt, to taste mangetout 140 g baby corn 135 g sliced fine beans 100 g baby rainbow carrots 200 g, blanched Woolworths snacking peppers

250 g, halved

Tenderstem broccoli 230 g mixed berries 150 g candy-striped beetroot

100 g, cut into matchsticks olive oil 4t sea salt and pepper and freshly ground black pepper, to taste seed crackers or breadsticks, for serving (optional)

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