Marinated Butterbean Salad

Ingredients

1 jar of butter beans - I used the 570g from @boldbeanco

2 jarred roasted red peppers - finely chopped

4 artichokes hearts - finely chopped

a generous handful of olives - stone removed and chopped

1/2 red onion - finely sliced

a handful of parsley - finely chopped

a handful of dill - finely chopped

For the dressing:

4 tbsp extra virgin olive oil

2 garlic cloves - sliced in half

1/2 tbsp chilli flakes

1 tsp honey or maple syrup

1 tsp dijon mustard

the juice + zest of 1 lemon

1 tbsp balsamic vinegar

salt & pepper to taste

Directions

To make the dressing add the oil to a pan with the garlic and chilli flakes. Bring to a gentle simmer until the garlic starts to turn golden, be careful not to burn it. Remove from the heat, fish out the garlic and let cool down slightly.

Transfer to a glass and add in all the other ingredients. Mix until well combined.

Add all the salad ingredients into a large bowl and give it a good mix. Pour over the dressing and mix well.

Store in the fridge for 3-4 days.