Crushed butter beans and peas with salmon

1 Preheat oven to 190ºC. Place salmon in a roasting dish and add half the stock. Cook for 10 minutes or until salmon is just firm and pink inside. Keep warm until ready to use.

2 Meanwhile, place remaining stock in a large saucepan. Bring to the boil. Add peas, cover, then return to the boil and simmer for 1-2 minutes until peas are tender.

3 Remove from heat – don’t drain the stock – then stir in half the Herby onion and butter bean mix and spinach. Remove half the mixture and use a stick blender or food processor to blend until smooth.

4 Return blended mixture to pan with mint and the remaining Herby onion and butter bean mix*. Add seasoning and mix together. Divide among 4 plates and top each with a piece of salmon. Serve with a lemon wedge.

*Herby onion and butter bean mix

Heat olive oil in a large pan. Add onion, pumpkin seeds and thyme. Cook gently for 15 minutes, stirring, until onion is soft. Add butter beans. Mix well and season with salt and pepper.

You can also use this mix as a base in these recipes:

Citrus hummus pasta with butter beans and spinach
Spiced butter bean patties with yoghurt dressing
Butter bean and apricot-stuffed chicken