This recipe is adapted from ‘Plenty’, the excellent vegetarian book by Yotam Ottolenghi. Sorrel is a little like lemony spinach, and if you can’t get hold of it, just use spinach and add a little more lemon.
Sorrel is a traditional ingredient in some Eastern Jewish recipes, most notably a soup known as Schav. I thought this recipe was interesting in a fusion kind of way in that respect. I have never really liked butterbeans, but the recipe had sumac in it, and therefore was probably right up my street. And it was delicious - it turns out that I just don’t like butterbeans in cholent.
This salad was filling and fresh tasting. The creaminess of the butterbeans, with the lemon and salty feta was a really fantastic combination.
1 can butterbeans, drained and rinsed
3-4 spring onions, sliced lengthways into strips
1 garlic clove, crushed
100g sorrel, washed and cut into 2cm strips, with some reserved and sliced finely for garnish
1 tbsp lemon juice (add more or less depending on how much sorrel you have, or how lemony you like it)
50-80g feta, cubed/crumbled
2 tsp sumac
Handful chopped fresh parsley
salt and freshly ground black pepper
You will probably need to fry the beans in two batches.
Fry the beans in a little olive oil on a medium-high heat until golden brown and blistered.
When cooking the final batch, when the beans are almost done, add the spring onions, sorrel and garlic, and fry for about a minute.
Take the pan off the heat and mix together the beans from both batches, and season lightly with salt and pepper (remember that the feta you will add later is salty). Cool down to room temperature.
When cooled, drizzle over the lemon juice, and scatter with the feta, extra sorrel, parsley and sumac.
|Some of the butterbeans will burst a little, but don't worry about it - its tasty!|