Herb and butter bean salad with caper sultana dressing

Name: Herb and butter bean salad with caper sultana dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 g can butter beans, drained and rinsed; 3 tbsp extra virgin olive oil; 100 g Tenderstem broccoli, cut into 3cm pieces; 100 g sugar snap peas; 1 echalion shallot, finely sliced; 2 tbsp nonpareille capers; 2 tbsp sultanas; 1 tbsp sherry vinegar; 1 handful basil leaves; 1 handful mint; 1 handful flat leaf parsley

Salads so often start with lettuce leaves, but summer herbs can make a winning alternative. The combination of basil, mint and parsley works particularly well with this sweet, salty dressing.

3 out of 5 stars(1) Rate this recipe

Gluten freeVegetarian

Serves4
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

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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 x 1 tbsp sherry vinegar
1 handful basil leaves
1 handful mint
1 handful flat leaf parsley

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.
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.

Typical values per serving when made using specific products in recipe