ingredients
SERVES 4
INGREDIENTS
1 large 700g jar of @boldbeanco Butter Beans – drained but keep the bean water
100ml of Borderfields cold pressed rapeseed oil50white wine vinegar
½ shallot finely diced
Juice of ½ lemon
1 tbsp capers
1 tbsp wholegrain mustard
1 tsp seaweed flakes
1 tbsp freshly chopped herbs – I used parsley and fennel tops
1 tsp light brown sugar
1 tsp sage
½ tsp grated nutmeg
To serve:
Handful of salad leaves and toasted sourdough
method
- To make this quick bean salad start by whisking the bean water, cold pressed rapeseed oil, vinegar and lemon juice together in a large bowl.
- Add seaweed flakes, a good pinch of sea salt, grated nutmeg, sage, mustard and lemon juice. Finish with lots of cracked black pepper to taste.
- Next add in your capers, diced shallots, and fresh herbs. Evenly coat your butter beans and serve on a green salad with toasted sourdough.
