Smoked chilli meatballs with tahini, creamed beans and yogur

• porsi: SERVES 2

Bahan-bahan

onion 1, thickly sliced

garlic 1 clove

vegetable stock cube ½

butter beans 400g tin, drained and rinsed

tahini 2 tbsp

sweet smoked paprika 1 tsp, plus a little

extra to serve

smoked sea salt ¼ tsp

dried chilli flakes ¼ tsp

olive oil 1 tbsp

ready-made Iamb meatballs 12

greek yogurt 100g

lemon wedges to serve

green beans 300g, trimmed and cooked, to Serve

Petunjuk

• Put the oniön, garlic and ½ stock cube in a pan, cover with water by 2.5cm, bring to the boil and simmer With a lid on for 10-15 minutes until the onion and garlic are really soft. Heat the grill to high.

• Use a slotted spoon to remove the onion and garlic frorn the stock and put in a food processor or blender with the butter beans, tahini and some seasoning. Add 100ml of the stock and whizz until a loose mash-like texture forms. Add a splash more stock if it's too thick, then tip into a pan to reheat.

• Mix the paprika, smoked sea salt and chilli flakes together with 1 tbsp olive oil. Stir with the meatballs until they're thoroughly coated, then space out on a non-stick baking tray.

• Grill the meatballs, turning halfway, for 8-10 minutes, until dark golden and cooked through.

• To serve, spread some of the creamed beans on each plate, and top with the meatballs. Finish with the yogurt and a pinch more paprika. Serve with lemon wedges for.squeezing and green beans.