WARM SPRING SALAD WITH CRISPY BUTTER BEANS

A seasonal salad with pan-fried butter beans, asparagus and spinach. Topped with radishes, mint and toasted seeds.

This dish is super simple to make and requires just one pan. It’s a great accompaniment to a BBQ, makes a speedy week-day lunch (that can be prepared at the weekend), or can be served as a part of a selection of salads for a casual dinner party. This dish featured as part of our ‘Refresh and Renew’ Isle of Wight retreat. We served it with a nourishing quinoa salad and a edamame beans hummus (for an extra protein boost)

Ingredients

• 1 tbsp mixed seeds

• 2 tsp olive oil

• 1 can butter beans (drained)

• 8-10 spears of tenderstem broccoli (approximately 200g)

• 1 clove of garlic (crushed)

• 2 spring onions

• 250g raw spinach

• Juice 1/2 lemon

• 1 tsp mint leaves finely chopped

• 3 radishes (sliced)

Method

1. Heat a dry frying pan over a medium heat. Add the seeds and toast, shaking the pan frequently, until the seeds are lightly browned. Place the seeds to one side and return the empty pan to the heat. 

2. Add the olive oil to the pan. Once the oil has warmed add the butter beans and crushed garlic. Sauté for 8-10 minutes - you want the beans to brown slightly. 

3. Meanwhile pop the tenderstem broccoli in a small pan, and cover with boiling water. Simmer for 4-5 minutes, be careful not to overcook it (you want it to maintain some bite). Once the broccoli is cooked, drain and add to the pan with the beans. 

4. Add in the spinach cook for a further 1-2 minutes, until it has slightly wilted. Add the juice lemon juice and give a quick stir before decanting into a large serving dish. 

5. Top with the radishes, fresh mint and toasted seeds. Enjoy served warm.