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Herb and butter bean salad with caper sultana dressing
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Serves: 4 as a side
200g can butter beans, drained and rinsed
3 tbsp extra virgin olive oil
100g Tenderstem broccoli, cut into 3cm pieces
100g sugar snap peas
1 echalion shallot, finely sliced
2 tbsp nonpareille capers
2 tbsp sultanas
½ tbsp sherry vinegar
large handful basil leaves
large handful mint leaves
large handful flat leaf parsley leaves
1. Preheat the oven to 200˚C, gas mark 6. Toss the butter beans with 1 tbsp oil, season, spread over a baking tray and roast for 20 minutes, turning halfway. Meanwhile, bring a pan of water to the boil and simmer the broccoli for 2 minutes, then add the sugar snaps and simmer for 1 minute more. Drain, refresh in cold water, then drain again and set aside on kitchen paper.
2. Return the dry pan to a medium heat and add the remaining 2 tbsp oil with the shallot, capers and sultanas. Fry, stirring regularly, for 8-10 minutes, until just golden. Add the sherry vinegar and take off the heat. Toss the herbs, broccoli, sugar snaps and beans in a large bowl with ½ the dressing. Arrange on a serving platter and drizzle with the remaining dressing before serving.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.