Butter Bean Breakfast Salad
This breakfast salad is the perfect thing to eat when you need an extremely filling, nourishing and flavour-packed start to your day. The butter beans are the thing here. They are crispy on the outside, creamy on the inside and perfect in every way. The other ingredients can be pulled together in the amount of time it takes to make the beans – creamy avocado, fresh spinach, a burst of tomato and a nutty drizzle of tahini or hummus. A dream combo!
Ingredients 10
Dressing
1 lemon, to squeeze
Salad
1 tsp olive oil
400 g butter beans, tin, drained, rinsed, dried
1 garlic clove, finely chopped
Handful baby spinach leaves
Handful baby roma tomato, halved lengthways
1⁄2 avocado, diced
hemp seeds and chilli flakes, to serve
2 tbsp tahini, good-quality, runny, for drizzling
salt, to taste
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Method 4
Heat the in a large frying pan over a medium–high heat.
Add the to the pan and let them sit for 5 minutes – don’t move them at all, as they need this time to crisp up properly. Add the and a generous pinch of salt, then give the beans, garlic and salt a little toss and cook for another minute or so.
While the beans are cooking, place the in the bottom of a serving bowl and squeeze the juice of the over them.
Once the beans are cooked, place them on top of the along with the , , hemp seeds, chilli flakes and a drizzle of or hummus. Season to taste.
Jessica Prescott's tips
If you find straight-up tahini too much, use hummus instead.
Pepitas (pumpkin seeds) and sesame seeds are great additions, as is goat’s cheese, haloumi or an egg (fried, boiled, poached, however you like).
