Stir-fried butter beans and water cress salad
Large warm salad makes a fabulous lunch or light evening meal. Serve with freshly baked bread if so desired.
For the salad
- 350 butter beans
- 1 clove of garlic
- 10 green olives
- ¼ bunch of basil
- ¼ bunch of oregano
- ¼ parsley
- ½ bunch of water cress
- olive oil
- Heat the Big Green Egg with the Stainless Steel Grid to 220°C. Prepare the butterbeans for use, blanch them in salted water for 4 minutes then drain. Peel the garlic and mince it together with the olives. Pluck the leaves from the herbs and chop coarsely.
- Sprinkle the beans with the olive oil then mix with the garlic and olives. Grill the mixture in the Grill Wok on the Big Green Egg’s grid until done in approx. 8 minutes.
- Spoon the coarsely chopped herbs through the beans, season with salt and pepper and put into an attractive bowl. Sprinkle with water cress and some additional olive oil.
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