Warm Borlotti Bean Salad

Out of the Ord - Borlotti Beans

This bean salad is perfect as a side dish, can be made ahead of time for entertaining and changed to a cold salad as per notes.

​If you're interested in some other Borlotti Beans Recipes, check out my Pinterest boards.

​Borlotti Beans are grown in the Ord Valley by Daryl and Sue Smith of Ivanhoe Farms.

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Ingredients

• 2 tablespoons olive oil 
• 1 large onion, finely chopped 
• 1 carrot, finely diced 
• 1 zucchini, finely diced 
• 400g dried Borlotti beans (must be soaked the day before)
• 100g fetta cheese, crumbled (I prefer Danish fetta)
• 1/2 cup (55g) walnuts, roughly chopped 
• 1/2 cup fresh parsley, chopped 
• juice of 1 lemon

​Instructions
The night before

1. Soak the Borlotti beans as per packet instructions.

On the day

1. Cook the Borlotti beans as per packet instructions, beans should be soft when bitten in to.
2. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add onion and carrot. Cook stirring occasionally, until softened.
3. Add zucchini. Cook for a further 5 minutes.
4. Add pre-prepared Borlotti beans and cook for 10 minutes, stirring.
5. Remove from heat and fold through fetta, walnuts and parsley.
6. Drizzle with remaining oil and lemon juice.
7. Mix well and serve.

 
Recipe adapted from Taste.

Notes
​​If making as a cold salad, swap the brown onion for a purple onion, the zucchini for a cucumber, the parsley for basil and then add some cherry tomato's and balsamic vinegar.​​