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By Guy-Frank Essome Penda
BUTTER BEAN SALAD WITH QUICK ZUCCHINI PICKLE
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
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Ingredients
4 servings
For the Quick Zucchini Pickle

300gzucchini

1shallot
thinly sliced

1clove garlic
sliced

1 tspdried dill
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½ tspchilli flakes
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1 tspyellow mustard seeds

1 cupapple cider vinegar
or white wine

1 cupwater
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1 ½ tspcoarse sea salt
not iodised

2 Tbspsugar

1jar
large
For the Butter Bean Salad
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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