Spiced Roasted Butter Beans on an Edamame, Mint and Chilli Puree, with Fresh Garden Peas, a Tahini Dressing and Chilli Sauce, served on a Chickpea and Turmeric Tortilla By Chef Leila Durham

Ingredients:

• Fresh Garden Peas
• 100g organic garden peas
• Tahini Sauce
• 120g tahini
• 60ml freshly squeezed lemon juice
• 90ml filtered water
• 1 small garlic clove, grated
• ½ tsp sea salt
• Honey or maple syrup to taste
• Extra virgin olive oil as needed
• Chilli Sauce
• 450g red jalapeños
• 120ml apple cider vinegar
• 80ml extra virgin olive oil
• 2 tbsp sea salt
• 1 tsp raw organic honey
• Chickpea and Turmeric Tortillas
• 180g chickpea flour
• 90g tapioca flour
• 250ml filtered water
• ¼ tsp ground turmeric
• ¼ tsp sea salt

Method:

1. Fresh Garden Peas:

   Bring a pan of water to a boil, add peas and cook for 3 minutes. Whilst the peas are cooking, fill a large bowl with ice water. Once cooked, drain the peas and add them to the bowl of ice water until needed.

2. Tahini Sauce:

   In a small bowl, stir together the tahini, lemon juice, water, garlic and salt. Add honey or maple syrup to balance the flavour and add a little water if needed.

3. Chilli Sauce:

   1. Wash the chillies, patting them dry with a paper towel. Cut the off the stems and roughly chop the chillies, keeping the seeds.
   2. Add the chillies and the rest of the ingredients to a food processor or blender and blitz into a sauce.
   3. Taste the sauce and adjust seasonings as necessary.
   4. Transfer the sauce to a sterilised jar and store in the fridge for use as required. This can be kept in the fridge for up to one month.

4. Chickpea and Turmeric Tortillas:

   Add chickpea flour, tapioca flour, turmeric and sea salt to a large mixing bowl and stir to combine.

5. Add the filtered water and whisk until smooth. The texture should be thin like a pancake batter. Add water tablespoon by tablespoon until the right consistency is gained. Heat a skillet over a medium heat.

6. Pour a ladle of batter into the pan (to make a small taco sized tortilla) moving the pan in a circular motion to spread the mixture evenly across the pan to create a larger circle.

7. Cook each side for 1-2 minutes until golden brown and repeat for desired amount.

8. Top each tortilla with the edamame puree, roasted butterbeans, peas, tahini dressing, chilli sauce, a sprinkle of mixed seeds (optional) and some fresh herbs and serve with a wedge of lemon or lime.