Tomato Butter Bean Salad with Watercress Pesto

Tomato Butter Bean Salad with Watercress Roasted Sunflower Seeds Pesto | Sprouted Fig

I am beyond happy to be dancing around in my kitchen again. The past 5 months I’ve been at a folk high school (a kind of boarding school), which was incredible, but I haven’t been cooking (almost) at all. Back home I’ve been making salads en masse. It’s undoubtedly my favourite thing to cook, so the first recipe back on the blog, had to be a salad. I know, one would have it a guess at cookies being my favourite thing to make, given all the small crispy cakes popping up all over the blog. But salads are still in the lead.

Tomatoes are easily my favourite vegetable, please don’t tell the others. The only thing, my mom ever had to ask me to stop eating, was cherry tomatoes. I could eat it as a child eats candy. One tray of tomatoes doesn’t last long near me. They are wonderful in salads, as the juice often acts as a dressing in itself. Enjoy them now, in the middle of july, when they are as sweet as strawberries and taste like hours of sunshine.

Hvor er det skønt at danse rundt i køkkenet hjemme igen, efter fem måneder på højskole, hvor vi var mere end velkomne i køkkenet, men tiden knap, så meget madlavning blev det ikke til. Min første opskrift hjemme igen skulle være det, jeg allerbedst kan lide at lave; salater. Man skulle tro det var cookies, der var yndlingen. De små kager dukker meget ofte op her på siden i alle afskygninger. Men salater tager nu føringen.

Tomater er og bliver min yndlingsgrøntsag, men vær sød ikke at sige det til de andre. Det eneste, min mor nogensinde har skullet bede mig om at lade være med at spise det hele af, før resten af familien fik noget, er cherry tomater. Jeg kan spise dem som slik. Og en hel bakke holder ikke længe i mit nærvær. I salater er de helt fantastiske, fordi saften ofte er med til at lave en form for naturlig dressing. Og her midt i juli er de næsten så søde som bær og smager af sol.

Tomato Butter Bean Salad with Watercress Roasted Sunflower Seeds Pesto | Sprouted Fig

Tomato-tips: Let the tomatoes out of the fridge and store them in the window sill instead. As all other vegetables with a very high water content (cucumber, strawberries…), the cold from the fridge take away the taste. But placed in the sunshine in the window, they’ll taste like summer and green houses again. Eventually just take them ut of the fridge 30 minutes before eating.

Tomat-tip: Befri tomaterne fra køleskabets mørke, og lad dem stå i solen i vindueskarmen i stedet. Ligesom alt andet meget vandholdig frugt og grønt (agurk, jordbær…) stjæler kulden al smagen. I en solstråle i vinduet kommer de til at smage af sommer og varmt drivhus igen. Eventuelt kan du bare tage dem ud 30 minutter før de skal spises. 

Warm Tomato Butter Bean Salad with Watercress Pesto

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 servings

A filling summer salad. I enjoy it as a light dinner or lunch, but it's wonderful as a side as well.

Ingredients

  • 1 cup uncooked butter beans (1 1/4 cup cooked)
  • Watercress Pesto
  • 1/2 cup sunflower seeds
  • 1 big bunch watercress
  • 1/2 tsp. coarse salt
  • 1 clove garlic
  • 1 1/4 cup olive oil
  • Grilled Tomatoes
  • 200 g. cherry tomatoes
  • 1 tbsp. olive oil
  • Tomato Salad
  • 200 g. cherry tomatoes
  • 1 clove garlic
  • 1 spring onion
  • 1/4 tsp. sea salt
  • Pepper
  • 1 small glass olives
  • 1 tsp. balsamic vinegar
  • 1 ball buffalo mozzarella (omit for vegan version)

Instructions

  1. The day before, soak the butter beans in cold water. Leave for 12 hours.
  2. Rinse the beans, place them in a sauce pan and cover completely with water. Boil for 30 minutes. Set aside.
  3. Pesto:
  4. Roast the sunflower seeds on a hot dry frying pan until they are golden and smell nice. Transfer to a plate to cool down. Place watercress, salt and garlic in a food processor and pulse for a few seconds. Add in the sunflower seeds and olive oil. Blend it until it has your desired consistency.
  5. Warm Tomatoes:
  6. Preheat oven to 180°C / 360°F. Place tomatoes in a baking sheet and drizzle with a little bit of olive oil. Bake for 20 minutes.
  7. Salad
  8. Cut the tomatoes in half, chop garlic and spring onion finely and place it in a bowl. Add in sea salt, pepper, olives and balsamic vinegar. Give it a good stir. I recommend massaging the whole thing together in order to get the garlic and salt thoroughly into the tomatoes.
  9. If using, tear the mozzarella into pieces and add to the salad.
  10. Assemble
  11. Mix the baked tomatoes and cooked butter beans into the salad. Drizzle with pesto and eventually serve with avocado.

Notes

The recipe for pesto makes more pesto, than you use for this salad. Store in a jar in the fridge for approx. a week.

http://sproutedfig.com/tomato-butter-bean-salad-with-watercress-pesto/

2 thoughts on “Tomato Butter Bean Salad with Watercress Pesto

  1. Josefine-your back! I’ve missed you and your wonderful recipes ..but your past year sounds like the most exciting and hectic but wonderful one..I can’t believe you travelled to so many places! In one year!! AND went to boarding school..it just goes to show how much you can do. You are an inspiration to us all. Anyway, I can’t wait to try this recipe once I come off my puréed/liquid diet (I’ve had jaw surgery done)..salads are life <3

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