Mediterranean Party Platter

Name: Mediterranean Party Platter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 60 ml (¼ cup) Knorr Greek Salad Dressing with Moringa; 410 g (1 tin) butter beans, drained; 30 ml (2 Tbsp) chopped fresh parsley * optional; Salt and freshly ground pepper to taste; 1 medium ciabatta; 45 ml (3 Tbsp) olive oil, butter or other vegetable oil; 1 clove garlic, finely chopped; 2 fresh tomatoes, grated; A selection of crudites

4 People
35 min.
easy

Step aside hummus, this creamy white bean dip takes just seconds to whip up and will impress your dinner party guests (or make a perfect dinner for one).

Ingredients

60 ml (¼ cup) Knorr Greek Salad Dressing with Moringa
410 g (1 tin) butter beans, drained
30 ml (2 Tbsp) chopped fresh parsley * optional
Salt and freshly ground pepper to taste
1 medium ciabatta
45 ml (3 Tbsp) olive oil, butter or other vegetable oil
1 clove garlic, finely chopped
2 fresh tomatoes, grated
A selection of crudites

Cooking Method

Preheat the oven grill
Mash the Knorr Greek Salad Dressing with Moringa, butterbeans and 1 Tbsp parsley with a fork until smooth, season well with salt and pepper.
Slice the ciabatta in half lengthways (like you would cut open a burger bun) and then into 3-4cm thick slices.
Mix olive oil, garlic and the last Tbsp of parsley and brush onto each slice.
Grill until toasted.
Grate the tomatoes on a normal grater – try and keep the skin out of the puree (mix the skin into your garden soil to eliminate food waste ).
Season well with salt and pepper to taste and if there is any of the garlic olive oil left – add it to the tomatoes.
Spoon the tomato puree onto the warm toasties and serve immediately.
Arrange the tomato toasts, crudites and a bowl full of dip on a platter and serve.