Smashed Bean Salad
Method:
Toast the cumin, coriander, fennel and fenugreek seeds in a small dry skillet over medium heat for 1 to 2 minutes, swirling, until fragrant. Grind finely in a spice grinder, then add the turmeric, salt, chili flakes, allspice and cinnamon and grind again to mix. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the shallots, season with salt and cook 3 to 4 minutes until slightly softened. Add the cherries, garlic and ginger and cook about 3 minutes until softened. Stir in the spice mix and cook 1 minute to bloom. Add the remaining 2 tbsp oil and the butter beans and cook 2 to 3 minutes until warmed through. Take off the heat, move half the beans to a bowl, mash the rest in the pan with a fork and scrape them into the bowl. Stir in the yogurt, mayonnaise, pickled onions, mustard, pickles and celery and season with flaky salt.
Ingredients:
- cumin seeds 1 (tsp)
- coriander seeds 1 (tsp)
- fennel seeds 0.5 (tsp)
- fenugreek seeds 0.5 (tsp)
- turmeric 1 (tsp)
- salt 1 (tsp)
- chili flakes 0.25 (tsp)
- allspice 0.13 (tsp)
- cinnamon powder 0.13 (tsp)
- olive oil 4 (tbsp)
- shallot 2 (pieces)
- dried cherries 0.25 (cups)
- garlic 2 (cloves)
- ginger 1 (pieces)
- butter beans 1 (can)
- yogurt 0.25 (cups)
- mayonaise 4 (tbsp)
- pickled red onion 0.25 (cups)
- dijon mustard 1 (tbsp)
- dill pickles 4 (pieces)
- celery 1 (stalks)
- salt 1 (pinch)