Sweet & Sour Butter Bean, Radish & Grilled Spring Onion Salad
Sweet & Sour Butter Bean, Radish & Grilled Spring Onion Salad

Sweet & Sour Butter Bean, Radish & Grilled Spring Onion Salad

Sometimes, butter beans can be a bit dry, so giving them a quick warm up in salty water and coating them in dressing will bring out their best qualities. In the summer, chuck some asparagus under the grill with the spring onions and this would also be amazing with feta or some anchovies on top.
Photography: SAM A. HARRIS

All products on this page have been selected by our editorial team, however we may make commission on some products.

1 x batch of caper & raisin dressing
2 x 400g cans of butter beans, drained & rinsed
2 tbsp of olive oil
1 tbsp of red wine vinegar
2 bunches of spring onions
1 cucumber, deseeded & cut into chunks
200g of radishes, quartered
160g of rocket
A large handful of mint leaves, roughly chopped
Salt & pepper
Caper & Raisin Dressing
1 1/2 tbsp balsamic vinegar
1 tbsp red wine vinegar
30g raisins
1/2 garlic garlic clove, roughly chopped
30g capers, soaked if salted
A handful of parsley or dill leaves (or a mix), roughly chopped
100ml olive oil
Step 1

First make the dressing. Combine the vinegars and raisins in the bowl for a few minutes while you prepare everything else.

Step 2

Put the garlic, capers and herbs in a small food processor and pulse-blitz until finely chopped, then add the vinegars and raisins and blitx again to roughly chop. Finally, add the oil, pulse a few times to combine and then transfer to a bowl to serve.Set to one side and preheat the grill to high.

Step 3

Bring a pan of water to the boil and when boiling, season generously with salt and add the butter beans. As soon as it returns to the boil, take it off the heat. Drain the beans and, while still warm, transfer to your salad bowl, and drizzle with a tablespoon of oil and the vinegar. Leave to cool.

Step 4

Spread the spring onions out on a baking tray and rub them with the remaining 1 tablespoon of oil and some seasoning. Put under the grill for 3-4 minutes, turning once until they have dark spots and are cooked through.

Step 5

Add the rest of the salad ingredients to the cooled beans, except the grilled spring onions. Toss with 3-4 tablespoons of the dressing, leaving a few spoonfuls to drizzle over at the end. Transfer to a large platter or plates, sit the grilled spring onions on top and drizzle with a little more dressing before serving.

Let’s Do Lunch: Quick and easy recipes to brighten up your week by Georgia Levy (Pavilion, HarperCollins Publishers). Image by Sam A Harris.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily