Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Three-bean salad with garlic lemon sauce and crispy garlic
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.