Food Blogs
HERBY BUTTER BEAN SALAD RECIPE
If you don’t want teenagers, especially hungry boys, to turn up their noses at a salad, be sure to pack it full of carbohydrates to fill them up. This Lebanese-inspired salad includes both pitta bread and butter beans, which make a mellow counterpoint to the sharpness of the lemon juice, sumac (a citrus-flavoured crushed berry) and pomegranate seeds. Great for a summer picnic with grilled meats.
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Ingredients
- 2 large pitta breads
- olive oil
- 400 g tin cooked butter beans drained
- 200 g radishes trimmed and halved
- 2–4 spring onions trimmed and finely chopped
- 1 cucumber deseeded and sliced
- 4 ripe tomatoes chopped
- 4 celery sticks finely sliced
- leaves Small bunch of mint finely chopped
- Bunch of parsley roughly chopped
- Seeds from 1 pomegranate
- 1 tbsp ground sumac
- Juice of 1 lemon and zest of ½
- Sea salt and freshly ground black pepper
Ingredients
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Instructions
- Slice the pitta breads into strips and cut across them to make squares about 2 × 2cm. Heat a large heavy-based frying pan over a medium heat. Add a glug of oil and fry the cubes in a single layer (you might need to do this in batches) until dark golden and crisp. Drain on kitchen paper and season with salt.
- Mix all the remaining ingredients together in a large serving bowl. Drizzle with olive oil and season to taste. Toss in the pitta cubes, mix through and serve immediately.
HOW TO MAXIMISE LEMON JUICE
- To get the maximum amount of juice from a lemon or lime, roll it hard under your palm for a minute before juicing.
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