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Hot Butter Bean Salad

This vegan dish, makes a gorgeous light lunch for two or equally can be served as a vegetable side dish. It's delicious, hearty and super simple to make.

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 500g cooked butterbeans.
  • 250g cherry tomatoes, halved.
  • 1 small red onion, cut into big chunks.
  • 1/2 teaspoon of salt.
  • 1/4 teaspoon of crushed chilli.
  • Large pinch of white pepper.
  • 1 tablespoon of garlic oil.
  • Crumb topping:

  • 50g fresh breadcrumbs.
  • 1 tablespoon of garlic rapeseed oil.
  • 2 tablespoons of chopped parsley.
  • 2 tablespoons of chopped hazelnuts.


  • Preheat the oven to 200C
  • Combine the beans, tomatoes, onion, oil and seasoning.
  • Pour into a baking dish.
  • For the topping: combine the ingredients and spread evenly on top of the bean mixture Bake for 25 minutes, serve.

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