- 400g tin of butter beans
- 1 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp medium curry powder
- 1 red onion
- 1 cucumber
- 1 red pepper
- 1 green pepper
- 250g cherry vine tomatoes
- 100g watercress
- A handful of coriander
- 1 lemon
- 3 tbsp rapeseed oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Drain the butter beans, rinse them and then tip them into a roasting tin. Dust over the turmeric and cumin seeds with 1 tsp of the curry powder. Add 1 tbsp oil and season with a pinch of salt and pepper. Toss to mix. Slide into the oven and roast for 20 mins till the butter beans are crisp.
- 2.
Meanwhile, peel and finely chop the red onion. Pop the onion in a large bowl. Halve the cucumber and dice it to match the red onion. Halve the red and green peppers. Scoop out the seeds and white pith. Dice the peppers to match the other veg. Add them to the bowl.
- 3.
Halve the cherry tomatoes. Pick any thick stalks out of the watercress. Roughly chop the coriander. Add them all to the bowl.
- 4.
Squeeze the juice from half a lemon into a small bowl. Add 2 tbsp oil and a pinch of salt and pepper. Whisk together to make a dressing. Add to the veg. Gently toss to coat.
- 5.
Heap the chopped salad up on 2 plates. Spoon the crisp roast butter beans over the top and serve straight away. If you want to store the salad for later, keep the chopped salad in a sealed tub in the fridge and the roast broad beans in a separate airtight tub at room temperature. Mix together just before serving.
