Carb Conscious Archives

Cocktail recipes

Honey and whisky sodas with teamarbled quails eggs and herb salt

5 minutes

Butter bean and anchovy mint salad

Serves 4

Difficulty Easy

Ingredients

400 g can of butter beans
¼ cup chopped mint
8 smashed anchovy
1 chilli, chopped
Red-wine vinegar
Olive oil
1 thinly sliced red onion
1 punnet of Mediterranean vine tomatoes
1 T olive oil

Method

Drain and rinse can of butter beans and add to a large bowl. Add chopped mint, smashed anchovy fillets, chilli, chopped, and a splash of red-wine vinegar.

Drizzle with olive oil, toss with thinly sliced red onion and season to taste. In a pan over a medium to high heat, fry a handful of plump vine-ripened tomatoes in olive oil until blistered. Add to the salad while warm and serve.

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Butter bean and anchovy mint salad

Butter bean and anchovy mint salad

Ingredients

Method