Cream cheese and bean spread




100g / 3½ oz yoghurt
100g / 3½ oz cream cheese
100g / 3½ oz green beans
2 tbsp of pine nuts
2 tbsp of finely chopped herbs
4 tbsp of BIO PLANÈTE linseed oil
grated rind of 1 organic lime
dill for the garnish

Wash the beans and boil for 8–10 minutes in simmering salted water. Meanwhile, mix the remaining ingredients in a bowl and season with salt and pepper. Using a skimmer, take the beans from the saucepan and plunge into ice-cold water. When they have cooled well, take them out of the water, drain and chop. Add the cream cheese mixture to the beans and mix together.