Cannellini bean herb salad with caper and sultana dressing
by Louise Robinson
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Ingredients
Store Cupboard
200g of dried cannellini beans
2 1/2 tbsp of sea salt
3 tbsp of nonpareille capers
3 tbsp of sultanas
Beverages
500g of water
Salad & Fresh Herbs
2 bay leaves
1 sprig of thyme
1 handful of basil leaves
1 handful of mint leaves
1 handful of flat-leaf parsley leaves
Fruit & Vegetables
1 garlic clove, minced
200g of tenderstem broccoli, cut into 3cm pieces
200g of asparagus spears, woody ends removed
2 shallots, peeled and finely chopped
Oils & Vinegars
3 tbsp of olive oil
2 tbsp of sherry vinegar
Spices & Dried Herbs
freshly ground black pepper