Tomato & Harissa Butter Bean Salad
Preparation
10 mins
Cooking
10 mins
Ingredients
-
3
garlic cloves, thinly sliced
-
2 tbsp
extra virgin olive oil
-
400g
cherry tomatoes
-
1 tbsp
harissa paste
-
2 tsp
agave syrup
-
Zest of 1 lemon
-
2 tsp
lemon juice
-
2 x 400g
tins of butter beans, drained
-
15g
fresh basil, chopped
-
Pinch of chilli flakes
-
Ground black pepper to taste
Method
- Finely slice the garlic and halve the cherry tomatoes.
- Put the olive oil in a large shallow frying pan on a low heat then add the chopped garlic and sauté gently, but don’t allow to brown.
- Mix the harissa pasta, lemon juice and agave syrup in a bowl, stirring until smooth.
- Add the halved tomatoes to the pan and fry gently.
- Add the drained beans to the pan and allow to warm through.
- Add the lemon zest and chopped basil, stir gently.
- Season to taste with black pepper and chilli flakes.
