BUTTER BEAN SALAD WITH QUICK ZUCCHINI PICKLE

Name: BUTTER BEAN SALAD WITH QUICK ZUCCHINI PICKLE
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 zucchini, approx. 300g; 1 shallot, thinly sliced; 1 clove garlic, sliced; 1 tsp dried dill; ½ tsp chilli flakes; 1 tsp yellow mustard seeds; 1 cup apple cider or white wine vinegar; 1 cup water; 1½ tsp coarse sea salt (not iodised); 2 Tbsp sugar; 1 large jar; 1 jar El Navarrico butter beans; 1 batch quick zucchini pickle; 2 Tbsp extra virgin olive oil; 50g rocket, roughly chopped

8 steps

Prep:15minCook:10min

Made with El Navarrico’s irresistibly creamy butter beans, it’s perfect for picnics, or to take along to a pot luck. The Zucchini Pickle is bursting with summer flavour, and best made 24 hours before using.

Updated at: Wed, 31 Jan 2024 04:20:44 GMT

Nutrition balance score

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Ingredients

4 servings

For the Quick Zucchini Pickle

300gzucchini

1 tspdried dill

½ tspchilli flakes

1 tspyellow mustard seeds

1 cupapple cider vinegar

or white wine

1 cupwater

1 ½ tspcoarse sea salt

not iodised

2 Tbspsugar

1jar

large

For the Butter Bean Salad

1 jarbutter beans

1 batchquick zucchini pickle

2 Tbspextra virgin olive oil

50grocket

roughly chopped

Instructions

For the Quick Zucchini Pickle

Step 1

For this recipe, we used a rolling cut to prepare the zucchini, so that some parts retain their crunch while others are a little softer. To do this, cut a slice on the diagonal, then roll the zucchini a quarter turn towards you and cut again. Repeat this until you have cut the whole zucchini.

Step 2

Thoroughly clean your jar.

Step 3

Put the dill, chilli flakes, and mustard seeds into a bowl with the zucchini, shallots, and garlic. Stir to combine and put into the jar.

Step 4

Put the vinegar, water, salt, and sugar into a saucepan. Bring to a boil and simmer for 3 minutes. Pour over the zucchini and seal the jar. Cool, then refrigerate.

Step 5

Leave for at least 24 hours before using. This will keep in the fridge for up to 3 weeks.

For the Butter Bean Salad

Step 6

Drain and rinse the beans and place them into a large bowl.

Step 7

Drain the pickled zucchini, reserving a little of the pickle liquid in case you would like more acidity in the salad.

Step 8

Toss the zucchini with the beans and stir in the olive oil. Season with salt, pepper, and a little more pickling liquid if needed. Just before serving, add the rocket and toss to combine.

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