Lupin bean spread on corn cakes with cherry tomatoes

Ingredients

For 1 serving

• Lupini beans120 g
• Tahini10 g
• Lemon juice1 tablespoon
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Puffed corn cakes3
• Cherry tomatoes100 g
• Paprikato taste

Contains: sesame, lupin,

In season: June – September

Method

1. If the lupin beans have skins, pop each one out of its skin by pressing it between your fingers; rinse them well under cold water to remove the brine and drain.
2. Peel the garlic, remove the green germ if there is one and put it in the blender with the lupins, tahini, lemon juice, oil and 2–3 tablespoons of water.
3. Blend to a smooth cream, adding more water a spoonful at a time if it is too thick.
4. Wash the cherry tomatoes and cut them into wedges.
5. Spread the cream over the corn cakes and top with the tomatoes and a pinch of paprika.