Herb and butter bean salad with caper sultana dressing

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes
  • Serves:4 as a side


    200g can butter beans, drained and rinsed
    3 tbsp extra virgin olive oil
    100g Tenderstem broccoli, cut into 3cm pieces
    100g sugar snap peas
    1 echalion shallot, finely sliced
    2 tbsp nonpareille capers
    2 tbsp sultanas
    ½ tbsp sherry vinegar
    large handful basil leaves
    large handful mint leaves
    large handful flat leaf parsley leaves


    1. Preheat the oven to 200˚C, gas mark 6. Toss the butter beans with 1 tbsp oil, season, spread over a baking tray and roast for 20 minutes, turning halfway. Meanwhile, bring a pan of water to the boil and simmer the broccoli for 2 minutes, then add the sugar snaps and simmer for 1 minute more. Drain, refresh in cold water, then drain again and set aside on kitchen paper.

    2. Return the dry pan to a medium heat and add the remaining 2 tbsp oil with the shallot, capers and sultanas. Fry, stirring regularly, for 8-10 minutes, until just golden. Add the sherry vinegar and take off the heat. Toss the herbs, broccoli, sugar snaps and beans in a large bowl with ½ the dressing. Arrange on a serving platter and drizzle with the remaining dressing before serving. 

    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.

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