Creamy Butter Bean Dip With Falafel, Pitta & Salad Picky Tea

Spend less time cooking and make dinner work around you

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a little water in a kettle

Add your white wine vinegar to a large bowl with a pinch of sugar and a splash of boiled water

Slice your shallot[s] as thinly as you can, then add them to the bowl and set aside to pickle – this is your quick-pickled shallot

Adding halloumi? Slice your halloumi and fry for 2-3 min on each side or until golden and crisp

Chop your tomato[es] into wedges

Cut your cucumber in half lengthways, then slice finely

Chop half your parsley finely, including the stalks, and keep the remaining parsley leaves whole

Peel your garlic

Drain your butter beans

Add the drained butter beans, your tahini, peeled garlic and vegetable stock mix to a food processor with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a splash of the shallot pickling liquid

Blitz until smooth – this is your creamy butter bean dip

Add the tomato wedges, sliced cucumber and chopped parsley (save the whole leaves for garnish!) to the pickled shallot with a drizzle of olive oil and a generous pinch of salt and toss – this is your herby salad

Add your pitta[s] to a toaster for 1-2 min or until warmed through then cut into wedges

Add your falafels to a plate and put it in the microwave for 1-2 min or until warmed