Herb and butter bean salad with caper sultana dressing

Herb & butter bean salad with caper sultana dressing

Name: Herb & butter bean salad with caper sultana dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 400 g can butter beans, drained and rinsed; 4 tbsp extra virgin olive oil; 125 g Tenderstem broccoli tipd, cut into 3cm pieces; 200 g pack sugar snap peas; 1 echalion shallot, finely sliced; 2 tbsp nonpareille capers; 2 tbsp sultanas; ½ tbsp sherry vinegar; Handful basil, leaves only; Handful mint, leaves only; Handful flat leaf parsley, leaves only

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 freeVeganVegetarianHealthyLow in saturated fatSource of fibre2 of your 5 a day7 plant varieties

Serves4
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g can butter beans, drained and rinsed
4 tbsp extra virgin olive oil
125g Tenderstem broccoli tipd, cut into 3cm pieces
½ x 200g pack sugar snap peas
1 echalion shallot, finely sliced
2 tbsp nonpareille capers
2 tbsp sultanas
½ x ½ tbsp sherry vinegar
Handful basil, leaves only
Handful mint, leaves only
Handful flat leaf parsley, leaves only

Preheat the oven to 200ºC, gas mark 6. Toss the butter beans with 2 tbsp oil, then season, spread over a baking tray and roast for 20 minutes, turning halfway.
Meanwhile, bring a pan of water to the boil, 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 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 half the dressing. Arrange on a serving platter, drizzle with the remaining dressing, then serve.

Cook’s tip

If you want to add some meat, toss in some shredded cooked chicken to make this go further. Use any other pulses you like in place of the butter beans to mix things up.

Typical values per serving when made using specific products in recipe