Starters & Light meals
Heerenbone salad
4
Easy
5 minutes, plus overnight soaking time
30 minutes
“South Africans love a bean salad, and it doesn’t get much better than this version made with heerenbone, heirloom beans from the Sandveld. The inspiration for this dish comes from Kobus van der Merwe’s Wolfgat restaurant in Paternoster, but this is my pared-back version.” – Abigail Donnelly
Ingredients
Method
- 200 g heerenbone or butter beans, soaked overnight and cooked
- 3 T dill, chopped
- 2 T Italian parsley, chopped
- 2 T mint, chopped
- 1 x 115 g can Woolworths smoked mussels in canola oil For the celery pesto:
- 2 cloves garlic
- 1⁄4 cup extra virgin olive oil
- 2 stickes celery, chopped
- a handful celery leaves, chopped
- 2 T lemon juice
- salt, to taste
Method
Ingredients
1. Mix the beans and herbs.
2. Blend the celery pesto ingredients and season.
3. To serve, drizzle the pesto over the beans and spoon over the mussels and oil.
Cook's note: Heerenbone, also known as goewerneursboontjies, are a heritage variety of lima bean still grown in parts of the Cape. If you can’t find them, use butter beans instead.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl
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