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Griddled Mediterranean vegetables with creamy butterbean mash

Beans and pulses are the future, yet most people only ever eat baked beans!

And they’re delicious mashed with creme fraiche and seasoning and piled with smoky griddled vegetables and fresh herbs.


  • 400g tin of butterbeans
  • 3 dessert spoons of full fat creme fraiche
  • sea salt
  • black pepper
  • olive oil
  • 2 courgettes sliced into thick slices lengthways
  • 1 aubergine sliced the same way as the courgette
  • 1 red onion sliced into rounds
  • 2 handfuls of baby plum tomatoes cut in half longways
  • handful of chopped fresh herbs such as coriander and basil
  • optional sriracha sauce
  • half a hass avocado, sliced

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Heat your griddle pan very hot then splash in some olive oil and lay the courgette and aubergine slices flat on the base of the pan. Add a sprinkle of sea salt. Griddle them on both sides until done but retaining some ‘bite’.

At the same time fry the tomatoes cut side down, and the red onion in a separate pan.

Heat the drained butterbeans so they’re hot-through then mash with a potato masher, adding the creme fraiche, sea salt and a tiny bit of black pepper.

When all is cooked place the mash in two shallow bowls and top with the griddled veg, avocado slices, fresh chopped herbs and some sriracha sauce if using.

Nutrition Info

Butter beans

Butter beans are a great source of soluble fibre which is good for heart health and a happy gut! They also provide lots of copper, which is great for collagen, helping make healthy bones, blood vessels and skin.

Find your new natural

To plant a garden is to believe in tomorrow.

Audrey Hepburn

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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