Pickled Peach & Butter Bean Salad

Quick pickled peaches, with creamy butter beans, crunchy radishes, tomatoes and smacked cucumber make this a stellar line up. It’s also a versatile dish to use for a bbq or party and goes perfectly with chicken, fish, lamb and pork. Swap the dairy free yoghurt for your preferred yoghurt if you prefer.

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Ingredients

white wine vinegar 100 ml
sugar 1 tbsp
cucumber ½
red onion ½ (sliced)
cherry tomatoes 200 g (sliced)
peaches 2 (sliced)
dairy free yoghurt 60 ml
butter beans 800 g (drained)
spinach 200 g
fresh mint 1 handful
radish 100 g (sliced)

Method

Make the pickle for the red onion and peaches: Heat the white wine vinegar and sugar in a small pan on a medium heat, until the sugar dissolves. Set aside until step 3 while you get on with your prep
Smack the cucumber with a rolling pin until it starts to break apart. Thinly slice the smacked pieces. Leave to drain in a sieve over a bowl with a generous pinch of salt
Pickle the red onion and peaches: Thinly slice the red onion. Pour half of the pickle from step 1 over the red onion in a small bowl. Add a pinch of salt to the onion and mix well. Thinly slice the peaches. Keep back a teaspoon of the pickle. Pour the rest of the pickle over the peaches.
Slice the cherry tomatoes in half. Pick the mint leaves. Thinly slice the radishes.
Make the dressing by mixing the reserved teaspoon of the pickle with the yoghurt and the water that drains from the cucumber. Stir well and season to taste
Assemble the salad. Toss the butter beans, radishes, spinach, cucumber and red onion together. Scatter the peaches and mint on top and drizzle with the yoghurt dressing.

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Pickled Peach & Butter Bean Salad

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Ingredients

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