Herb and butter bean salad with caper sultana dressing

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