Ingredients
- FOR THE AIOLI:
- 1 tin of butterbeans (drained and rinsed)
- 2 cloves of garlic, peeled and sliced
- 150ml cream
- Juice of ½ a lemon
- Salt and white pepper
- FOR THE DRESSING:
- 100ml olive oil
- 3tbs red wine vinegar
- A squeeze of honey
- Salt and black pepper
- 2tbs chopped chives
- FOR THE SALAD:
- 4 free-range eggs
- 200g packet French beans, trimmed
- 8 new potatoes, cooked and halved
- A small red onion, peeled, halved and thinly sliced
- 4 ripe plum tomatoes, quartered
- 16 stoned olives
- 200g packet of smoked mackerel
- Some fresh basil
1 For the butterbean aioli: for best results do this in a food processor. Simply blend all the ingredients until smooth, then chill the aioli.
2 For the dressing: whisk everything together.
3 Put the eggs into boiling water, cook for seven minutes, refresh under cold water and peel carefully.
4 Cook the beans in boiling salted water for two minutes, then refresh, or for a quick cheat you can put them in the microwave in the packet for two to three minutes, depending on how thick they are.
5 Put the potatoes, French beans, red onions, tomatoes and olives into a bowl.
6 Season, add the dressing and turn all together so everything is coated.
7 Spoon a pool of butterbean aioli on the centre of the plates, then divide the dressed mixture nicely on top.
8 Flake the mackerel over the salad and garnish with the basil.
