Butter Bean Salad With Baba Ghanoush

Serves 4-6

A perfect fresh summer salad, this recipe is healthy and flavourful.

Ingredients:

• 800g cooked butter beans (tinned is fine)
• 2 medium eggplants 
• 2 roasted capsicums 
• 2 bunches of asparagus
• 1 bunch of spring onion 
• 4 tbls tahini 
• 2 lemons 
• 1 stick of celery 
• 200g semi sundried tomatoes
• black and white sesame seeds 
• 50 ml olive oil 
• 50 ml white wine vinegar 
• ½ bunch of parsley 
• 1 clove of garlic 
• 1 shallot

Method:

1. Prick the eggplant with a fork and place on a roasting dish. Cook in 180c oven until soft.
2. Allow to cool and scoop out the flesh into a blender with the tahini, garlic and the juice of 2 lemons. Blend until smooth and season with salt and pepper. Set aside the baba ghanoush.
3. Finely slice the spring onion, shallot, parsley and red capsicums, along with the asparagus and sundried tomatoes. Mix with the drained beans. Dice the celery and add to the mix. Dress the bean mix with the olive oil and vinegar and season with salt and pepper.
4. To serve, spoon some baba ghanoush on a plate and then place the bean salad on top. Sprinkle a little mixed sesame seeds over the salad.
5. Enjoy 🙂