Bean Salad & Spinach Recipe

Serving up another instalment from Strawbridge Kitchen with James Strawbridge. This bean salad and spinach recipe is a hearty classic to complement the turn in weather!

This recipe is perfect for a healthy midweek meal, full of colour and packed with flavour. The generous portion of wilted spinach is delicious served with a green chilli and minted yogurt dip.

Bean Salad & Spinach Recipe By James Strawbridge

Serves 2

Ingredients

For the bean salad:

250g butter beans
1 carrot, diced
1 onion, finely sliced
1 stick of celery, finely sliced
1 red pepper, diced
1 tbsp hazelnuts, chopped
1 tbsp panko breadcrumbs
1 tsp finely chopped garlic
1 tbsp olive oil
Sea salt to season

For the yogurt:

4 tbsp natural yogurt
½ grated cucumber
6 mint leaves finely sliced
1 tsp green chilli paste

To serve:

Garlic bread
1 lemon, segments
Large handful of spinach, chopped
Pinch of grated nutmeg
1 tsp olive oil

Method

1. Make your yogurt dip by mixing cucumber, mint and green chilli with yogurt. Season to taste.
2. For the bean salad sauté onion, pepper, celery and carrot in oil with garlic for 10-12 mins on a medium heat. Then add in the beans and juice of ½ lemon. Season to taste and toss with hazelnuts and crunchy breadcrumbs.
3. Wilt the chopped spinach in oil after washing and cook for 4-5 mins. Then season with a pinch of salt and some grated nutmeg. Finish with extra lemon.
   Serve with warm garlic bread.

Recipe Card

Download the recipe card for this delicious Bean Salad. Just click on the image below to download a PDF of the recipe.