Herb and butter bean salad with caper sultana dressing
Waitrose and Partners

Herb and butter bean salad with caper sultana dressing

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


  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.


Typical values per serving when made using specific products in recipe


723kJ/ 173kcals



Saturated Fat












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3 out of 5 stars1 rating