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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.5 by 2 users.

Sweet + Sour Butter Bean Spring Salad

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. 

Feeds: 4
Takes: 15 minutes
Ve G

Ingredients

1 x batch of caper & raisin dressing

1 jar of Queen Butter Beans - drained and rinsed

2 tbsp olive oil

1 tbsp red wine vinegar

2 bunches of spring onions

1 cucumber, deseeded and cut into chunks

200g radishes, quartered

160g rocket

A large handful of mint leaves, roughly chopped

Salt and pepper

CAPER & RAISIN DRESSING

1/2 tbsp balsamic vinegar

1 tbsp red wine vinegar

30g raisins

1/2 garlic clove, roughly chopped

30g capers, soaked if salted

A handful of parsley or dill leaves (or a mix), roughly chopped

100ml olive oil

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

First make the dressing. Combine the vinegars and raisins in a bowl for a few minutes while you prepare everything else.

2

Put the garlic, capers and herbs in a small food processor and pulse blitz until finely chopped, then add the vinegars and raisins and blitz again to roughly chop. Finally add the oil and pulse a few times to combine.

3

The dressing will keep for 3 weeks in an airtight container in the fridge; just get to room temp before using.

4

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.

5

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.

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