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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
Energy | 723kJ/ 173kcals |
|---|---|
Fat | 10.9g |
Saturated Fat | 1.7g |
Carbohydrates | 13.9g |
Sugars | 8.8g |
Fibre | 3.1g |
Protein | 4.9g |
Salt | 0.6g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
