500gm thick Greek style yoghurt (drain but not too much)
2 green chilies, seeds left in and finely chopped.
1/2 bunch mint, finely chopped
1/2 lemon. juiced
Sea salt and freshly cracked pepper
40 mls extra virgin olive oil
40-80mls extra virgin olive oil
Two 400gm cans of butter beans, drained and rinsed.
Combine yoghurt, chili, mint and lemon juice in a bowl.
Season with salt and pepper and stir though the oil.
Using remaining olive oil fry the beans over medium heat for a few minutes or until skins begin to split.
Season with salt, add garlic and cook for 3 minutes until golden.
Stir though paprika.
Pour yoghurt mixture onto a plate and make a well. Spoon in the bean mix
Note: Adapt to taste says Shann
"Only add chili to taste. I mash the beans leaving some small hunks.
I use less oil in the yoghurt.
I retain some of the bean can liquid in case they mash too dry."