extra virgin olive oil Archives

Beef recipes

Roasted marrow bones

25 minutes

Bread recipes

Sweetcorn flatbread

30 minutes

Berry recipes

Kombucha-beetroot and strawberry salad

Salad recipes

Chunky cabbage salad

Salad recipes

Sorghum tabbouleh

15 minutes

Citrus recipes

Wild greens salad

Atchar recipes

T-bone steak with atchar-anchovy butter

20 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Beer Food

Egg-and-sausage sandwich

10 minutes

Beans recipes

Heerenbone salad

30 minutes

Heerenbone salad

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking Time 30 minutes

Ingredients

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

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.

Find more bean recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Roasted marrow bones

Sweetcorn flatbread

Kombucha-beetroot and strawberry salad

Chunky cabbage salad

Sorghum tabbouleh

Wild greens salad

T-bone steak with atchar-anchovy butter

Seven Colours salad

Egg-and-sausage sandwich

Heerenbone salad

Heerenbone salad

Ingredients

Method