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Blistered tomato and butter bean salad with sliced pickles

Name: Grilled tomato and butter bean salad recipe
Yield: 6
Ingredients: 600g ripe cherry tomatoes on the vine; 20.00 ml extra virgin olive oil, plus extra to drizzle; 2 x 400g cans butter beans, rinsed and drained; 80g almond; 1 small bunch each flat-leaf parsley and coriander, leaves pickled; 1 red onion, thinly sliced into rounds (we used a mandoline); 250g baby cucumbers, thinly sliced into rounds (we used a mandoline); 60ml apple cider; Finely grated zest and juice of 1 lemon; 1 tsp each salt flakes and coriander seeds, crushed in a mortar and pestle; 1/2 tsp each freshly ground black pepper and fennel seeds, crushed in a mortar and pestle

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Blistered tomato and butter bean salad with sliced pickles

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by Warren Mendes

delicious. team

Nov 17, 2023

“Salad can be cooked on the braai (barbecue), too, and here it blisters tomatoes perfectly to intensify their sweetness and give them a bit of a smoky edge. Beans are eaten widely across South Africa, and turn this salad into a meal. You can add them to the spiced pickles 30 minutes before draining, as they’ll absorb all that incredible flavour!” – Warren Mendes

600g ripe cherry tomatoes on the vine
1 tbs extra virgin olive oil, plus extra to drizzle
2 x 400g cans butter beans, rinsed and drained
1/2 cup (80g) smoked almonds, toasted and chopped
1 small bunch each flat-leaf parsley and coriander, leaves pickled

Spiced pickles

1 red onion, thinly sliced into rounds (we used a mandoline)
250g baby cucumbers, thinly sliced into rounds (we used a mandoline)
1/4 cup (60ml) apple cider or white wine vinegar
Finely grated zest and juice of 1 lemon
1 tsp each salt flakes and coriander seeds, crushed in a mortar and pestle
1/2 tsp each freshly ground black pepper and fennel seeds, crushed in a mortar and pestle

Method

1.

For the pickles, combine all ingredients in a large bowl and set aside for 30 minutes. Drain, reserving the liquid.
2.

Preheat a barbecue or medium chargrill pan over medium-high heat. Brush tomato with 1 tbs oil and add to the barbecue or chargrill pan. Cook, carefully turning only once to keep tomatoes attached to vines, for 3 minutes or until blistered on both sides, but before they completely collapse. Carefully transfer to a serving platter. Drizzle with 1 tbs of reserved pickling liquid and cool to room temperature.
3.

Just before serving, arrange the beans in and around tomatoes on the platter. Top with the drained pickles, then drizzle with a little extra oil and 2 tbs more reserved pickling liquid.
4.

Serve scattered with almonds and herbs.