2 tbs almond butter, 1 tsp truffle oil, 1/4 cup peas, 1/2 courgette, 1 avocado, 1 can cannellini beans.
Serves: 4 (or two as a side dish) Preparation: 10 minutes
Winter to me (like every other season as a vegetarian I suppose!) is somewhat bean-centric. Soups and stews galore are packed with the wonderful range of colours and textures that these little nuggets of protein provide. This salad combines the delicate flavour of courgette and cannellini beans with gutsy almond, earthy truffle and sweet, fresh peas. The dressing is slick and silky with avocado.
1) Rinse the beans and bring to the boil in a pan of salted water for 5 minutes.
2) In a separate pan, warm the almond butter and truffle oil, stirring until a runny dressing has formed, then take off the heat.
3) Slice the avocado in half and use a tablespoon to scoop it from the shell. If the avocado is ripe enough the stone will pop out with a spoon but another good method is to prick it with a knife and pull it out. For the purpose of this dish, roughly dice it into centimetre thick pieces and stir gently into the almond and truffle dressing along with the peas. Some of the avocado will melt to form a thicker sauce and the remains will add texture.
4) I like thin slices of raw courgette in this dish, but you can roast chunks of it if you prefer. Add to the pan of dressing then drain the beans and stir through before serving warm or cold.