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Vegetarian
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Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Borlotti Bean, Date + Apple Salad
BEAUTIFUL Borlotti Beans are spotlighted in this salad by Thomasina Miers. Paired with crisp apples, medjool dates and a fresh yogurty dressing to bring it altogether. Serves four as a main course or eight as a side, it even works wonders with a lovely piece of white fish.
Ingredients
1 jar Queen Borlotti Beans - drained
3 tbsp sunflower seeds
2 granny smith apples, washed
100g rocket leaves
4 medjool dates, finely sliced
For the dressing5 heaped tbsp Greek yoghurt
½ large garlic clove, peeled and crushed with a little salt
2 tbsp cloudy apple juice
1-2 tbsp fresh lemon juice, plus a little extra for the apples
1 handful fresh mint leaves, finely shredded
1 sage leaf, finely shredded
1 sprig fresh tarragon, picked
6 tbsp extra-virgin olive oil, plus extra for the beans
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Directions
We can’t legally share the full recipe, but find the full directions in the original post here. The original recipe uses dried beans, but you can adapt this by using our jarred borlotti beans which are already cooked for you!
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