Healthy veggie platter

Ingredients

• 1 lemon
• 1 large red pepper, deseeded and quartered
• 1 large courgette (about 225g), sliced into rounds the thickness of a £1 coin
• 1 tbsp olive or rapeseed oil, plus a drizzle (under 1 tsp)
• 400g butter beans, drained, liquid reserved
• 1 tbsp tahini
• 1 garlic clove
• 2 cooked beetroot (not in vinegar), sliced (165g)
• 1 tbsp chopped dill
• ½ small red onion, finely chopped
• 100g natural yogurt
• a pinch of smoked paprika
• 6 pitted Kalamata olives, halved
• handful of mint leaves, chopped if large
• extra virgin olive oil for drizzling, (optional)

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