This recipe is an excellent vegetarian option that can be used during the puree-stage post-operatively. It’s rich in fibre and contains a good source of protein from the butter beans and feta. If you’re in the soft-stage or beyond and would prefer a bit more texture, pulse the mix a few times instead of blending until completely smooth. This puree also makes for a great topping for cruskets or extra thin wholegrain toast if you’re at the point in your journey where you can tolerate it.
Will freeze well, but also keeps in the fridge for 3-4 days.
- Prep: 40 Minutes
- Portions: Makes 2.5 cups
Ingredients:
- 1/4 cup pinenuts
- 2 large garlic cloves, skins on
- 1 red pepper, whole
- 1 medium sized carrot, grated
- 400g tin of butter beans, rinsed and drained
- 150g feta, crumbled
- 1/2-1 tsp chilli flakes (optional)
- Juice and zest of one lemon
- 2 tbsp extra virgin olive oil
- 1/4 cup water, plus extra as needed
- Salt and pepper to taste
Method:
- Preheat the oven to 180 degrees celcius
- Line a baking tray with baking paper and place the pine nuts, garlic cloves and whole red pepper on it
- Place the baking tray in the oven for 30 miuntes total, removing the pinenuts after 6-7 minutes, the garlic cloves after 20 minutes and then the red pepper after 30 minutes
- Allow the red pepper to cool before removing the charred skin, stalk and seeds
- Remove the skins of the garlic cloves, then place these into a food processor along with the red pepper, pinenuts, carrot, butter beans, feta, chilli flakes, lemon juice and zest, olive oil and water. Blitz until smooth
- Season with freshly ground salt and pepper to taste
