Sautéed Butter Beans with Rocket, Lemon, Garlic and Honey.
Friday, September 12, 2014
I've never been one of those people that could sacrifice a meal because I knew I would be eating a lot for dinner. I don't care if it's a meal cooked by Heston himself, when I'm hungry, I'm hungry and I'm mean and no one wants to see that side of me. I'm pretty confident that I can find a whole bunch of people who suffer from the same issue.
When you know you can't wait till dinner but you also don't want to wreck your appetite for this apparent feast to come, give this one a try. Butter beans are an amazing source of protein without the fat and heaviness of meat, as well as plenty of fibre and iron.
YOU WILL NEED:
1 CAN BUTTER BEANS (DRAINED)
2 BIG HANDFULS OF ROCKET LEAVES
JUICE OF 2 LEMONS
1 CLOVE OF GARLIC SMASHED AND CHOPPED FINELY
2 TBSP HONEY
2 TSBP OLIVE OIL
SEA SALT AND PEPPER
DRIED CHILLI FLAKES (OPTIONAL)
Heat the oil in a pan and sauté the garlic on a medium heat, letting it soften but not brown. Add the drained butter beans allowing the excess liquid from the can to dry out. Squeeze with juice of one lemon and sprinkle with a pinch of sea salt and pepper. The beans are done with they start to crisp on the outside.
To make the dressing thoroughly mix together one tablespoon of olive oil with the remaining lemon juice.
Just before eating, toss the rocket in a large mixing bowl with the dressing gently. Start with a tablespoon and add more depending on your taste. Don't overdress it! (No one likes a soggy salad). Sprinkle with a little sea salt and pepper and toss once more.
To serve: If you're sharing, serve the rocket on a big platter with the beans and garlic.
As a single serving, take a big handful of rocket and place in the centre of the plate.
Sprinkle with half of the sautéed beans and garlic for one serving.
Drizzle with the honey. Add a tiny pinch of dried chilli flakes.