For the butter beans:
You will need a food processor or Nutribullet.
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Preheat the oven to 180/350/gas 4. Place the red pepper halves on a small tray, skin side down. Fill the cavity with chopped garlic, chopped capers, and oregano. Drizzle with oil and season well with salt and pepper. Crumble the feta over each and bake in the oven for 30 minutes or until the peppers are soft and the feta has browned.
Meanwhile, place the butter beans and garlic in a saucepan with the vegetable bouillon. Cover with water and bring to the boil. Place a lid on and turn down to a simmer for 10 minutes. Drain and allow to cool.
When the butter beans and garlic have cooled down, add them to the food processor or Nutribullet. Add the rapeseed oil, lemon juice, Greek yoghurt and salt and pepper. Blitz until smooth. Taste and adjust seasoning (lemon, salt, pepper) as necessary.
Serve either hot or cold with some lovely watercress salad dressed with oil and balsamic vinegar.
DOWNLOAD OR PRINT RECIPE HERE.
I use my Nutribullet to make this puree, but do have to shake it around a bit to make sure that all the butter beans get incorporated.”