Sauteeing the beans for this butter bean salad makes them delicately crisp. The insides are fluffy and give a great texture to this fresh and vibrant salad. It’s livened up with toasted seeds, spring onions and chilli.
Heat a dry frying pan over a medium heat, then add the seeds and toast, shaking frequently, until lightly browned and fragrant. Set the seeds aside and return the empty pan to the heat.
Heat the butter and oil, then add the butter beans, garlic and chilli flakes and fry for a few minutes until the beans begin to turn crispy. Transfer it all to a bowl.
Add the spinach to the pan and allow to wilt slightly.
On a serving plate, add the spinach, beans, spring onions and seeds, then drizzle with the lemon juice and olive oil. Scatter with the mint.
To cook in a mulitcooker:
Set the multicooker to ‘fry’, then add the seeds and toast, stirring frequently, until lightly browned and fragrant. Set the seeds aside, but leave the multicooker on the ‘fry’ setting.
Heat the butter and oil in the multicooker, then add the butter beans, garlic and chilli flakes and fry for a few minutes until the beans begin to turn crispy. Transfer it all to a bowl.
Add the spinach to the multicooker and allow to wilt slightly.
On a serving plate, add the spinach, beans, spring onions and seeds, then drizzle with the lemon juice and olive oil. Scatter with the mint.