Spring Butter Bean Salad
20m
prep time
30m
total time
Easy
level
11
ingredients
The power of using a handful of quality jarred ingredients. This salad is fresh, zesty and is EXACTLY what you want for lunch today. If asparagus is hard to come by, try it with tenderstem broccoli or green beans. It's also completely plant-based too! But if you did want a little more oomph, this also works well served with soft boiled eggs.
Method
Based on 3 servings, adjust as needed.
Step 1
Heat a griddle pan over a medium-high heat. Add the asparagus and toss with 1/4 of the olive oil and a good pinch of salt. Cook for 4-5 minutes, turning occasionally, until nice and charred.
Step 2
Meanwhile, add the remaining olive oil, the lemon zest and juice, honey and garlic to a small mixing bowl and mix to combine.
Step 3
Add the butter beans, olives, artichokes, parsley and dill to a large mixing bowl. Once the asparagus is done, add this too.
Step 4
Pour the vinaigrette over the bowl and toss to combine. Adjust seasoning, if needed needed. Serve straight from the bowl or onto a serving platter. This also works well served with soft boiled eggs!
- Ingredients
- Based on 3 servings
-
4 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L -
1 Jar Queen Butter Beans, drained 1 x Bold Bean Co Queen Butter Beans 570g -
15g Fresh Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
6 Jarred Artichoke Hearts, halved 1 x Sainsbury's Quartered Artichoke Hearts, Inspired to Cook 280g (185g*) -
15g Fresh Dill, roughly chopped 1 x Sainsbury's Bunched Dill 20g -
1 Lemon, juice and zest 1 x Sainsbury's Lemons -
2 Small Garlic Cloves, finely grated 1 x Sainsbury's Garlic -
250g Asparagus, woody ends trimmed, and chopped into smaller pieces 1 x Sainsbury's Asparagus Spears -
2 tbsp Green Olives, pitted, and roughly chopped 1 x Sainsbury's Pitted Green Olives 340g (150g*) -
1 tbsp Honey 1 x Sainsbury's Runny Honey 340g -
Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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