Starters & Light meals
Tomato-and-butter bean salad
6
Easy
20 minutes
“The dressing can be kept in the fridge in a sealed jar for a week. I like to keep the bean brine in a sealed jar in the fridge or freezer to add to soups, or use instead of egg white in summer cocktails.”
Wine/Spirit Pairing
Warwick Cape Lady Chardonnay
Ingredients
Method
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For the toasted crunchy seed vinaigrette:
- 2 x 35 g sachets Woolworths nut-and-seed sprinkle
- ¼ cup extra virgin olive oil
- ¼ cup Woolworths ClemenGold juice
- 1 clove garlic, crushed
- 1 T Dijon mustard
- salt, to taste
- 400 g can butter beans, drained
- 3 T Italian parsley, chopped
- 4 ripe tomatoes, sliced
- 2 sticks celery, thinly sliced
- 4 Woolworths red salad onions, thinly sliced
Method
Ingredients
1. To make the vinaigrette, pulse the ingredients in a blender to emulsify but don’t make it too smooth.
2. Mix the beans and parsley. Arrange the tomatoes on a platter and spoon over the beans.
3. Drizzle with the vinaigrette and allow to stand at room temperature for 30 minutes to infuse. Season before serving.
Cook's note: Serve this hearty salad with peri-peri chicken wings. If you have canned chickpeas in your pantry, drain and mix with the butter beans.
Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit
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