Butter bean & tomato salad Recipe
Tip the butter beans into a sieve or colander and rinse thoroughly to get rid of any traces of their rank soaking liquid. Shake dry and tip into a mixing bowl. Drain the tuna and break into chunks over the beans. Season with black pepper and a little salt. Quarter the tomato lengthways, remove seeds and core and slice each quarter into 3 or 4 strips. Give the capers a good squeeze to get rid of most of their soaking liquid. Pick the leaves from the parsley and coarsely chop: you want a couple of tablespoonfuls. Add tomatoes, capers and most of the parsley to the salad. Shred the lettuce, rinse and shake dry. Now make the vinaigrette. Peel and finely dice the shallot. If using spring onions and garlic, trim the spring onions and finely slice the white part. Peel and finely chop the garlic. Dissolve the sugar and salt in the vinegar. Season generously with black pepper, stir in the mustard and the the shallot or onion and garlic. Stir in the olive oil, added in a trickle. Pour the vinaigrette over the bean mixture and toss well.
Ingredients:-
 
  • 125 ml olive oil
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  • 500 g plum tomatoes
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  • 2 garlic cloves, crushed
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  • 15 ml fresh thyme, roughly chopped
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  • 30 ml fresh marjoram, roughly chopped
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  • salt and freshly ground black pepper
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  • 2 x 400 g cans butter beans, drained
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  • 300 g broccoli florets, blanched
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  • 0.50 lemon, the juice of
    • Butter bean & tomato salad
    Directions:-
     
  • Preheat the oven to 180 °C.
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  • Lightly oil a non-stick roasting pan.
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  • Halve the plum tomatoes lengthwise and remove the seeds.
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  • Place the tomatoes, cut side facing up, in the roasting pan.
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  • Evenly scatter the crushed garlic and half the herbs over the tomatoes. Season with salt and freshly ground black pepper.
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  • Drizzle half the remaining oil over the tomatoes and roast for one hour.
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  • Rinse the butter beans under cold running water.
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  • Add the broccoli florets and roast tomatoes.
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  • Blend the remaining olive oil, herbs and lemon juice and season with salt and freshly ground black pepper.
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  • Pour over salad and mix lightly. Serve with crusty bread.
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