Recipe: Ruth Pretty’s Butter Bean Salad with Preserved Lemon Peel
The secret to Ruth Pretty’s zippy butter bean salad? Preserved lemon peel.
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
1x 400g tin butter beans, drained and rinsed under cold water
3 tablespoons olive oil, preferably extra virgin
1 tablespoon lemon juice
2 teaspoons finely chopped Preserved Lemon Peel
3 tablespoons chopped parsley leaves
3 tablespoons chopped chives
½ teaspoon flaky sea salt
few grinds black pepper
Place all ingredients in a bowl and gently toss together.
Preserved Lemon Peel
This is a quick and easy way to preserve lemons.
Using a vegetable peeler, remove the peel from 4 lemons (being careful not to include any white pith). Put the peel in a small bowl with 2 tablespoons lemon juice, ¼ cup plain salt, ¼ cup sugar, 3 fresh bay leaves (thinly sliced) and 1 red chilli (deseeded and coarsely chopped). Cover and chill for 2 hours.
Tip lemon peel mixture into a sieve and run under cold water to rinse off the salt. Dry thoroughly with a clean tea towel, then transfer to a small jar. Cover with olive oil (about 1 cup), then cover tightly and store in the fridge for up to one month. Retain leftover oil to use in dressings.