- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 50g pistachio kernels (optional)
- 1 unwaxed lemon
- 50ml Cooks' Ingredients Garlic Infused Olive Oil, plus 1 tsp
- ½ tsp chilli flakes
- 2 x 400g cans butter beans in water, drained
- 170g Odysea Manouri Cheese PDO
- 200g pack trimmed sugar snap peas, halved lengthways
- 1 bulb/s fennel, cored, finely sliced fronds reserved
- 100g pack baby leaf & herb salad
Method
Toast the pistachios (if using) in a small dry pan for 3 minutes, tossing occasionally until aromatic. Tip onto a board and roughly chop. Meanwhile, finely chop half the lemon, including the skin, and juice the other half.
Return the pan to the heat, add 50ml oil, then warm until shimmering. Carefully tip in the chopped lemon and sizzle for 3-5 minutes until beginning to darken slightly. Transfer to a heatproof bowl and add the chilli flakes and a generous pinch of salt. Add the butter beans, stir well to coat, then set aside to cool.
Return the pan to the heat (no need to rinse). Heat the remaining oil, add the cheese, fry for 2 minutes, then carefully flip and fry for 2 minutes more until golden. Transfer to a board to cool, then cut into 8 wedges.
Put the sugar snaps and fennel into a large bowl and toss with the lemon juice. Season, then stir through the dressed beans. Divide the salad between plates and top with the bean and veg mixture, cheese wedges, fennel fronds and pistachios, if using.
Cook’s tip
Broccoli, asparagus, spring cabbage and green beans would all work well in this. Use whatever you have in the fridge.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,902kJ/ 458kcals |
---|---|
Fat | 31.6g |
Saturated Fat | 16.3g |
Carbohydrates | 22.5g |
Sugars | 4.7g |
Fibre | 11.3g |
Protein | 15.2g |
Salt | 1.2g |