A delicious Italian inspired snack or starter that combines oregano and butter beans with tomatoes, the classic Italian bruschetta topping.
This dip is delicious served with vegetables such as potatoes, carrots and parsnips cut into wedges, drizzled with olive oil and sprinkled with a good pinch of oregano. Place them onto a hot tray in a preheated 425°F (220°C, Gas Mark 7) oven and roast for 40 minutes, turning once. You can also serve with pita bread cut into triangles. Brush with olive oil, sprinkle on a pinch of oregano and toast in the oven for 7-8 minutes, until lightly browned. Alternately, serve with raw sliced vegetable sticks of your choice.