I feel that I can’t stop posting light  summer recipes but there is something about the summer which brings out the vegetarian in me; craving flavoursome, simple and light dishes. So here are another 3 to enjoy.

This will feed 4-6 people as a snack or a starter

Green Olive Tapenade

I really enjoy using green olives in tapenade but please feel free to use black olives instead.

Ingredients

• 500g of Green Olives (I just use a jar of supermarket bought olives in brine and give them a good rinse)
• 2 tbsp of Capers
• 3-5 Anchovies (depending on size)
• 2 Garlic Cloves
• Olive Oil
• Black Pepper

Method

1. Pop all of the dry ingredients into a blender and start to blitz
2. Add olive oil slowly until you get a coarse paste

Butterbean  Puree

Ingredients

• 1 Can of Butterbeans (drained and washed)
• 1 Garlic Clove
• Juice of half a Lemon
• 1/2 tsp of Paprika
• Salt and Pepper (sprinkle)
• Olive Oil

Method

1. Pop the Butterbeans, garlic, paprika, salt and pepper into a blender and start to blitz
2. Add olive oil slowly until you get a smooth paste
3. Stir in the lemon juice.
4. Taste – you may need to add more lemon juice and/or seasoning

Roast Butternut Squash & Beetroot

Ingredients

• 1/2 a Butternut Squash (peeled and cut into small cubes)
• 2 large Beetroots (peeled and cut into small cubes)
• 1 tsp Smoked Paprika
• A few sprigs of thyme
• Salt
• Olive Oil

Method

1. Pre-heat the oven to 180C
2. Coat the butternut squash and beetroot in the smoked paprika, a good sprinkling of salt, thyme and a drizzle of olive oil
3. Roast for 30-40 mins until tender

Bruschetta

Ingredients

• 1 medium sized, good quality Italian loaf (cut into thick slices)
• 1-2 Garlic gloves
• Olive Oil

Method

1. Brush each slice of bread on both sides with olive oil
2. Place under the grill until toasted on each side
3. While still hot, rub with a cut clove of garlic

To Serve: Place the trio of dips in serving bowls, the bruschetta on a chopping board and let your friends tuck in for themselves.

If you have any leftover dip, pop in jar and refrigerate for up to 1 week.