Butter Bean Salad with Quick Zucchini Pickle

Made with El Navarrico’s irresistibly creamy butter beans, it’s perfect for picnics, or to take along to a pot luck. The Zucchini Pickle is bursting with summer flavour, and best made 24 hours before using.

Prep:
15 mins
Cook:
10 mins
Serves:
4-6

Ingredients

For the Quick Zucchini Pickle:

2 zucchini, approx. 300g

1 shallot, thinly sliced

1 clove garlic, sliced

1 tsp dried dill

½ tsp chilli flakes

1 tsp yellow mustard seeds

1 cup apple cider or white wine vinegar

1 cup water

1½ tsp coarse sea salt (not iodised)

2 Tbsp sugar

1 large jar

For the Butter Bean Salad:

1 jar El Navarrico butter beans

1 batch quick zucchini pickle

2 Tbsp extra virgin olive oil

50g rocket, roughly chopped

Method

For the Quick Zucchini Pickle:

For this recipe, we used a rolling cut to prepare the zucchini, so that some parts retain their crunch while others are a little softer. To do this, cut a slice on the diagonal, then roll the zucchini a quarter turn towards you and cut again. Repeat this until you have cut the whole zucchini.

Thoroughly clean your jar.

Put the dill, chilli flakes, and mustard seeds into a bowl with the zucchini, shallots, and garlic. Stir to combine and put into the jar.

Put the vinegar, water, salt, and sugar into a saucepan. Bring to a boil and simmer for 3 minutes. Pour over the zucchini and seal the jar. Cool, then refrigerate.

Leave for at least 24 hours before using. This will keep in the fridge for up to 3 weeks.

For the Butter Bean Salad:

Drain and rinse the beans and place them into a large bowl.

Drain the pickled zucchini, reserving a little of the pickle liquid in case you would like more acidity in the salad.

Toss the zucchini with the beans and stir in the olive oil. Season with salt, pepper, and a little more pickling liquid if needed. Just before serving, add the rocket and toss to combine.