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Ingredients

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Method

Preparation

  1. Method

    • Take a pot and place on low heat, drizzle with olive oil.
    • Once hot, add in the onions and sauté until just coloured.
    • Add the shallots and thyme to the pot and stir to combine. Add the 500ml water, Knorr Professional Peri-Peri Dry Marinade and Knorr Tomato Pronto. Reduce heat and simmer gently, for 10 mins. Add in the drained butter beans and Fine Foods Chutney and heat through stirring frequently.
    • In a food processor, blitz the roasted cashews and the coconut oil. Once it resembles a smooth paste – remove and set aside for use.
    • To assemble the dish, lightly toast the sourdough, spread with the cashew paste. Add some bean mix, top with a poached egg and Knorr Professional Hollandaise Sauce.