Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon mixed seeds
  • 1 teaspoon butter
  • 1 teaspoon oil
  • 1 can butter beans ((400g/15oz can) lima beans, drained, rinsed and patted dry)
  • 8 asparagus
  • 1 clove garlic (finely chopped)
  • 1 teaspoon dried chilli flakes
  • 2 spring onions (chopped)
  • 250 g about 5 large handfuls raw spinach (roughly chopped)
  • Juice of ½ a lemon
  • 1 tsp mint leaves (finely chopped)
  • 3 radishes (sliced)
  • salt and pepper

Instruction

  • Heat a dry frying pan over a medium heat, then add the seeds and toast, shaking frequently, until lightly browned and fragrant. Set the seeds aside and return the empty pan to the heat.
  • Heat the butter and oil, then add the butter beans and asparagus and fry for a few minutes until the beans begin to turn crispy. Add the garlic and chilli flakes and cook for a further minute. Transfer it all to a bowl and set aside.
  • Add the spinach to the pan and allow to wilt slightly. Return the beans and asparagus to the pan with the spinach and heat through for a minute or so.
  • Serve topped with the spring onions, radishes, toasted seeds, chopped mint and a squeeze of lemon juice. Season with a little salt and pepper.