Crab, parsnip and warm spiced butter bean salad

Name: Crab, parsnip and warm spiced butter bean salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 parsnips, halved lengthways; 1 tbs honey; 1/4 cup (60ml) olive oil; 2 x 400g cans butter beans, rinsed, drained; 2 garlic cloves, crushed; 1/4 tsp ground cinnamon; 1 tbs chopped rosemary leaves; Juice of 1/2 an orange; 1 radicchio, leaves separated; 2 witlof (Belgian endive – we used red and white), leaves separated; 250g picked crab meat (from fishmongers); Sunflower seeds, to serve; Finely grated zest of 1/2 an orange, plus juice of 1 orange; 2 tbs honey; 1 tbs apple cider vinegar

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Crab, parsnip and warm spiced butter bean salad

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by Charlotte Binns-McDonald

Aug 01, 2017

Filling, full of flavour and also dairy and gluten-free for those with intolerances.

3 parsnips, halved lengthways
1 tbs honey
1/4 cup (60ml) olive oil
2 x 400g cans butter beans, rinsed, drained
2 garlic cloves, crushed
1/4 tsp ground cinnamon
1 tbs chopped rosemary leaves
Juice of 1/2 an orange
1 radicchio, leaves separated
2 witlof (Belgian endive – we used red and white), leaves separated
250g picked crab meat (from fishmongers)
Sunflower seeds, to serve

Honey, orange and cider dressing

Finely grated zest of 1/2 an orange, plus juice of 1 orange
2 tbs honey
1 tbs apple cider vinegar
1/4 cup (60ml) olive oil

Method

1.

For the dressing, whisk all ingredients in a bowl. Set aside.
2.

Blanch parsnip in a saucepan of boiling water for 3 minutes or until just tender. Drain, refresh in iced water, then remove and pat dry with paper towel.
3.

Heat honey and half the oil in a large frypan over high heat. Add parsnip and cook for 2-3 minutes each side or until golden. Remove and set aside, covered, to keep warm. Wipe out frypan.
4.

Add remaining 11/2 tbs oil to frypan and place over high heat. Add beans, garlic, cinnamon and rosemary, and cook, stirring every 2 minutes, for 6-8 minutes or until beans are browned. Add orange juice and cook, stirring, for 30 seconds or until reduced slightly.
5.

Arrange radicchio and witlof on a large serving platter. Drizzle with three-quarters of the dressing. Add the parsnip, bean mixture and crab, and drizzle with remaining dressing. Season and scatter with sunflower seeds. Serve immediately.