White beans puree with saffron, roasted squash and sweet or spicy chorizo crisps !

Preparation time

1. For the puree : Heat the cream in a saucepan over a low light.
2. Add the Spañasol cooked white beans, a tablespoon of Spañasol olive oil and some Spañasol saffron, and coarsely crush with a masher or fork.
3. Season with salt and peper and set aside
4. For the roasted squash : Preheat the oven to 180°.
5. Place the slices of squash, lightly oiled, on a baking tray covered with baking paper.
6. Place the pickled garlic around each slice of squash
7. Roast for around 30 minutes.
8. For the chorizo crisps : Finely slice the Spañasol chorizo.
9. Place the slices of Spañasol chorizo on a baking tray covered with baking paper and then cover the chorizo with another sheet of baking paper.
10. Roast for 9 minutes, then switch off the oven and allow to dry out inside the warm oven for around 45 to 60 minutes.
11. Garnish : Coarsely crush the almonds in a container. Add a glug of Spañasol olive oil to a frying pan and pan fry the Spañasol peeled sunflower seeds and Spañasol toasted almonds. Take a deep plate and place the white beans puree with saffron at the bottom. Add 2 slices of roast squash and some chorizo crisps. Sprinkle with almonds and sunflower seeds to taste, and finish by crumbling a bit of brousse cheese over the top.