SWEET & SOUR BUTTER BEAN, RADISH + GRILLED SPRING ONION SALAD
Servings
4
Author:
Georgia Levy
We've pulled this recipe from the bean-babe Georgia Levy's new cookbook "Let's Do Lunch". It's light, it's fresh + it's beany: just how we like a salad. Throw in some asparagus if it's in season, or sprinkle over some feta for some added punch.
Ingredients
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1 x batch of caper & raisin dressing
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1 ¼ Jar of Butter Beans, drained and rinsed
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2 tbsp olive oil
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1 tbsp red wine vinegar
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2 bunches of spring onions
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1 cucumber, deseeded and cut into chunks
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200g radishes, quartered
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160g rocket
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A large handful of mint leaves, roughly chopped
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Salt and pepper
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1/2 tbsp balsamic vinegar
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1 tbsp red wine vinegar
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30g raisins
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12 garlic clove, roughly chopped
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30g capers, soaked if salted
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A handful of parsley or dill leaves (or a mix), roughly chopped
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100ml olive oil
CAPER & RAISIN DRESSING
Directions
First make the dressing by adding all of the ingredients to a small mixing bowl and stir to combine BEAN HACK: we love to use our empty Bold Bean to make our dressings, just give it a good shake. Set to one side.
Preheat the grill to high. Add the beans to a large bowl and add one tablespoon of olive oil and vinegar. Mix well and set aside. Spread the spring onions out on a baking tray and rub them with the remaining 1 tablespoon of oil and a good pinch of sea salt. Put under the grill for 4-5 minutes, turning once until they have dark spots and are cooked through.
Add the chopped cucumbers and radishes to a large serving plate or plater and spoon over the beans. Arrange the spring onions on top and drizzle over the dressing.
The dressing will keep for 3 weeks in an airtight container in the fridge; just get to room temp before using.
