Meatless Monday became a trip to the Spur (a local steak house), Tuesday was something re-heated (after fetching my patient from the hospital) but by Wednesday I just had to have something healthy - my body was screaming from all the junk from the last few days.
I always have a tin of butter beans (Lima beans) in the pantry. They are my favourite standby for just about any meal - from butter bean mash to plain in a bowl with salt and olive oil. The creamy sweetness filled with goodness, opening the tin makes me feel healthy!
This simple butter bean, grilled vegetables and harissa paste salad was so good, I wish I had made more.
Butter Bean Salad with Harissa Paste and Grilled Vegetables
10ml Harissa Paste (I used shop bought, but you can make your own)
Zest of 1 Lemon and the juice of ½ the Lemon
10ml Palm Sugar (or plain sugar)
4 Courgettes slice diagonally and char-grilled
½ Yellow or Red Pepper seeded, sliced and char-grilled
10ml Extra Virgin Olive Oil
10ml roughly chopped parsley
Salt and Black Pepper
Rye Bread, thinly sliced, rubbed with olive oil and grilled with the vegetables
Place all the ingredients in a bowl, expect the bread and allow to marinate for 1 hour.
Serve the salad on the hot toasted bread.
Garnish with fresh parsley.