what’s for lunch?
Healthy veggie platter
SERVES 2 PREP 15 mins COOK 30 mins EASY V
1 lemon1 large red pepper, deseeded and quartered1 large courgette (about 225g), sliced into rounds the thickness of a1 tbsp olive or rapeseed oil, plus a drizzle (under 1 tsp)400g butter beans, drained, liquid reserved1 tbsp tahini1 garlic clove2 cooked beetroot (not in vinegar), sliced (165g)1 tbsp chopped dill½ small red onion, finely chopped100g natural yogurt a pinch of smoked paprika6 pitted Kalamata olives, halved handful of mint leaves, chopped if largeextra virgin olive oil for drizzling, (optional)
