Kesäsalaatti paahdetuilla voipavuilla ja sulttaanirusinakastike
I don’t know what is happening with the weather at the moment here in Finland. Summer still hasn’t decided fully whether it wants to stay, or even arrive! However I am now on summer holidays, so I am going to feel summery no matter how grey it might be outside. So I took myself off to the supermarket and picked up as many green and tasty ingredients as I could lay my hands on.
This salad is packed full of fresh summery flavours. Tender stem broccoli, mange tout, freshly podded peas and crunchy roasted butter beans sit on a bed of green leaves and herbs and it is all finished off with a fruity sultana dressing. The whole thing is super simple make, but tastes so crisp and flavourful. It really is a taste of summer.
Finally on a side note, I hope you like the new look blog. I have tried to make it a little more user friendly. I have added a drop down category menu to help find recipes more easily (a work in progress) and I am also going to try and add some more Finnish where I can (a very long work in progress and please forgive me if I make any mistakes).
Check out my other salad recipes here: Warm Puy Lentil Salad with Baharat Roasted Cauliflower and Broccoli , Golden Beetroot Salad – Recipe , Vegan Low FODMAP Crispy Tofu Salad with Sticky Almond Butter Dressing
Summer Salad with Roasted Butter Beans and a Sultana dressing – serves 2 or 4 as a starter
400 g can of butter beans, drained and rinsed thoroughly (I used Urtekram)
100 g tender stem broccoli
100 g mange tout
100 g fresh peas, de-podded
1/4 of an onion, very finely chopped
3 tbsp olive oil (I usually use the fab oil from ClearSpring)
2 tbsp of capers
2 tbsp sultanas
1/4 tbsp sherry vinegar
a handful of fresh mint
a handful of fresh basil
salt and pepper
Toss the butter beans in a tbsp of oil and season with salt and pepper. Roast in the oven for 20 mins at 180 degrees c, turning half way through.
Meanwhile bring a large pan of salted water to the boil. Add the broccoli and allow to simmer for 2 mins. Add the mange tout and simmer for a further minute. Drain and refresh with ice cold water.
To make the dressing add the other 2 tbsp of oil to a pan. Fry the onion, sultanas and capers over a low to medium heat for around 5 – 8 mins, until the onion begin to turn golden. Take off the heat and add the sherry vinegar.
To make up the salad, mix the leaves and herbs and separate onto plates. Top with the refreshed veg, roasted butter beans, and fresh peas. Sprinkle with the dressing and an extra grind of pepper or two. Serve immediately