Ingredients

Method

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

Find more salad recipes here.