I have used asparagus, but flat beans or broccolini are equally delicious to use as a scooper to enjoy this tasty dip. Mashing the beans with a fork is quick and effective in the great outdoors. No fancy gadgets required.
|420g tin||butter beans|
|2 tsp||lemon zest|
|¼ cup||lemon juice|
|1 Tbsp||cold water|
|Salt and pepper||to taste|
|2 Tbsp||olive oil|
|2 Tbsp||lemon juice|
AdvertisementAdvertise with NZME.
- Drain the beans and place in a bowl. Add the garlic, harissa, zest, juice and water, then mash (a little chunky is great).
- For the dressing combine the oil, lemon juice and harissa in a jar.
- Break the ends from the asparagus. Toss in a little oil and chargrill on your fire or barbecue until cooked through.
- Serve the asparagus warm with the dip alongside and drizzle of dressing.