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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Spring Butter Bean Salad
The power of using a handful of quality jarred ingredients. This salad is fresh, zesty and is EXACTLY what you want for lunch today. If asparagus is hard to come by, try it with tenderstem broccoli or green beans
It's also completely plant-based too! But if you did want a little more oomph, this also works well served with soft boiled eggs.
Ingredients
250g asparagus, woody ends trimmed, and chopped into smaller pieces
1 tbsp olive oil
1 jar Queen Butter Beans, drained
2 tbsp green olives, pitted, and roughly chopped
6 jarred artichoke hearts in olive oil, halved
15g fresh parsley, roughly chopped
15g fresh dill, roughly chopped
For the DressingJuice of 1 lemon, the zest of half
3 tbsp olive oil
1 tbsp honey1 large garlic clove (or 2 small), finely grated
Optional ExtrasSoft boiled eggs, to serve
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Directions
Heat a griddle pan over a medium-high heat. Add the asparagus and toss with the olive oil and a good pinch of salt. Cook for 4-5 minutes, turning occasionally, until nice and charred.
Meanwhile, add all of the dressing ingredients to a small mixing bowl and mix to combine.
Add the butter beans, olives, artichokes, parsley and dill to a large mixing bowl. Once the asparagus is done, add this too.
Pour the vinaigrette over the bowl and toss to combine. Adjust seasoning, if needed needed. Serve straight from the bowl or onto a serving platter. This also works well served with soft boiled eggs!
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