Cucumber and Butterbean

Part of a new series of recipes, I’d like to kick off the Meal Prep section of the website with this insanely tasty cucumber and butterbean salad. My approach with the meal prep recipes is to demonstrate simple, no fuss, seasonal recipes that can be batch made at the weekend but still keep nutrition and diversity in our diet. Each one will showcase featured ingredients from the garden, along with a handful of complimentary bits. From preserving and marinating, to freshly picked or fermented, ease and flavour are at the heart of these recipes.

The key idea behind the salad box recipes is to prep 4 or 5 of them and take a bit from each. That way the meal is always interesting and different, and you get between 15-20 different vegetables, fruits, grains, nuts and seeds per meal.

Cucumber and Butterbean Salad
Makes 4 Portions

• 2 Large cucumbers

• 2 Tins of butter beans

• 2 tbsp Fermented soy beans in chilli oil

• 1 Fresh chilli

• 2 tbsp Sesame oil

• 2 tbsp Extra virgin olive oil

• 300g Cherry or baby plum tomatoes

• 1/2 tsp Poppy seeds

Step 1.

Cut the cucumbers into 1/2cm thick slices and place them into an airtight container. Cut the tomatoes in half and add them too. Drain the butterbeans and rinse them under cold water.

Step 2.

Add all the remaining ingredients into the box and fasten the lid in place. Give the box a light shake and place it in the fridge until needed. After 24 hours, the cucumber and poppy seeds will have softened a little but still retain a nice texture. The sesame and chilli infuse everything beautifully.