Beef and White Bean Purée on Flatbread

Marinated Beef

• 75 g extra virgin olive oil
• 2 garlic cloves
• 200 g beef fillet steak

Flatbreads

• 350 g strong wholemeal bread flour, plus extra for dusting
• 250 g plain yoghurt
• 1 tsp baking powder
• 1 tsp fine sea salt
• ½ tsp sugar

Tomato and Pepper Topping

• 4 banana shallots, halved (120-130 g)
• 20 g extra virgin olive oil
• 6 sun-dried tomatoes, sliced thinly (approx. 50 g)
• 1 preserved red pepper, cut in thin strips (approx. 50 g)
• 1 Tbsp balsamic vinegar
• 1 tsp runny honey

Bean Purée

• 240 g tinned cannellini beans, (1 x 400 g tin, drained)
• 30 g extra virgin olive oil
• 1 garlic clove
• 1 Tbsp lemon juice
• 1 Tbsp fresh thyme leaves
• ¼ tsp fine sea salt
• ⅛ tsp ground black pepper