المكونات
- Lemon 1
- Purple garlic 7 cloves
- Dijon mustard 1 tsp
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Organic Natural Honey ½ tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Dried Thyme ½ tsp
- SpinneysFOOD Cannellini Beans 1 x 400g tin
- SpinneysFOOD Organic Red Kidney Beans 1 x 400g tin
- Butter beans 1 x 400g tin
- Celery stalks 4
- Red onion 1, small
- SpinneysFOOD Fresh Parsley A hadnful
- SpinneysFOOD Fresh Full Fat Milk 125ml
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- SpinneysFOOD Fresh Dill A handful
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة بثلاثة أنواع فاصولياء مع صلصة الثوم والليمون والثوم المقرمش
Mediterranean 20 Mins Prep · 8 Mins Cook
- Zest and juice the lemon. Mince the garlic. Whisk the dressing ingredients together in a small bowl and set aside.
- Drain and rinse the beans. Finely slice the celery and red onion. Finely chop the parsley. Place all the bean salad ingredients in a large bowl. Drizzle over the dressing. Place the salad in the fridge for at least 30 minutes for the flavours to combine.
- Finely slice the garlic cloves. Add to a pot along with the milk and place over a medium-high heat. Bring the milk to a boil, then remove the garlic and rinse under cold water. Pat dry with a paper towel.
- Heat the oil in a small saucepan over a medium heat. Add the sliced garlic and fry until golden, approx. 2 minutes, turning halfway. Remove the crispy garlic with a slotted spoon and drain on paper towels.
- When ready to serve, place the bean salad in a serving bowl and top with the crispy garlic and dill.