Recipe

MIX-A-MATO TOMATOES WITH AVOCADO WHITE BEAN AND PISTACHIO DIP

4-6 as a starter
Serves
15MINS
Prep Time
10 MINS
Cook Time
14
Ingredients

Ingredients

  • 300g Mix-a-mato™
  • 4 Qukes® baby cucumbers, sliced, to serve
  • 1/3 cup pistachio kernels
  • 2 tbs extra virgin olive oil
  • 1 1/2 tbs sherry wine vinegar
  • 400g can white beans, drained, rinsed
  • 1/2 garlic clove, crushed
  • 1 long green chilli, finely chopped
  • 1/2 cup thick Greek-style yoghurt or sour cream
  • 1 large avocado, smashed
  • French bread stick, to serve
  • 3 marinated artichokes, sliced, to serve
  • 1/4 cup chopped kalamata olives, to serve
  • parsley leaves, to serve

Method

  1. Preheat oven to 180°C fan forced. Scatter pistachios onto a baking tray. Roast for 8-10 minutes until light toasted. Cool and roughly chop.
  2. Slice the tomatoes. Whisk olive oil, 2 teaspoons vinegar and salt and pepper in a bowl. Add tomatoes, stir to coat. Cover and set aside for 30 minutes.
  3. Process white beans, garlic, chilli, remaining vinegar and 2 tablespoons yoghurt in a processor until smooth. Remove to a bowl, stir in avocado, and remaining yoghurt. Taste and season.
  4. Spoon the dip onto a large plate. Randomly top with Qukes® baby cucumbers, artichokes, olives and herbs. Spoon over the tomatoes and dressing. Scatter with pistachios. Serve with bread or crackers.