- 300g Picota cherries, pitted and halved
- 400g cooked butter beans
- 250g fine green beans, trimmed
- 2 baby gem lettuce, leaves separated
- Large handful of fresh mint leaves
- 2 shallots, finely sliced
PICOTA CHERRY, BUTTER BEAN, GREEN BEAN AND MINT SALAD
Picota Cherries
30th June 2025
PICOTA CHERRY, BUTTER BEAN, GREEN BEAN AND MINT SALAD
20 min
This vibrant salad combines the sweetness of Picota cherries with creamy butter beans and crisp green beans, creating a dish that's both satisfying and refreshing. It's Omar’s modern take on a Spanish bean salad, where the Picotas become the star, adding an unexpected but delightful twist that makes this dish perfect for summer entertaining.
by Omar Allibhoy, The Spanish Chef
Cooking time: 5 minutes (plus cooling)
Serves: 4-6
Ingredients
dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- Sea salt and freshly ground black pepper
Method
1) Bring a pan of salted water to the boil. Add the green beans and cook for 3 minutes until tender but still crisp. Immediately plunge the beans into ice-cold water to retain their bright colour. Drain well and pat dry.
2) In a small bowl, whisk together the olive oil, sherry vinegar, and Dijon mustard. Season well with salt and pepper. The dressing should be punchy as it will be coating the mild beans.
3) In a large serving bowl, arrange the baby gem leaves, then top with halved Picota cherries, butter beans, cooled green beans, and sliced shallots. Tear in most of the mint leaves, saving some for garnish.
4) Pour over the dressing and toss gently to combine.
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