Category: Personal

Peach salads are summery, beautiful and delicious. But they are lacking somewhat in the protein department, if eaten as a veggie main… so, enter these rosemary butter beans with grilled peaches, arugula and tofu feta.

Ingredients for Salad

2 Shallots
4 Garlic Cloves
24 ¾ oz Jarred Butter Beans or
3 ½ cups of Lima Beans
2 ½ Vegetable Stock Cube or
1 tbsp Miso Paste
3 Sprigs Fresh Rosemary
2 Peaches
1 Tomato
2 tbsp Sherry Vinegar
3 oz Fresh Arugula

Sophs Plant Kitchen

For Tofu Feta

7 oz Extra-Firm Tofu
1 Lemon
2 tbsp Nutritional Yeast
2 Garlic Cloves
2 tbsp Olive Oil
1 tbsp Dried Oregano or
3 tbsp Fresh Oregano

Source Recipe - https://www.mob.co.uk

Step 1 (Feta):
Start with the tofu feta. Squeeze the tofu in paper towels to draw out any excess water. In a mixing bowl, break the tofu apart into small, irregular chunks with your hands. Squeeze in the lemon juice, then add the remaining ingredients and /2-1 tsp salt. Gently toss to combine.

Step 2 (Sautee Beans):

Finely chop the shallots and mince the garlic.
Heat a splash of olive oil in a large, wide-sided sauté pan.

When a piece of shallot sizzles on contact,

add the rest and fry over a low-medium heat for 8 mins with a pinch of sea salt.
Add the garlic and fry until the raw aroma subsides (at least 3-4 mins).
Pour in the beans plus their juices, plus a little water to loosen the mixture if needed.
Add the stock cube and rosemary sprigs.
Simmer for 15-20 mins, stirring occasionally.

Step 3
Season the butter beans to taste and remove the rosemary sprigs. Lower the heat while you prep the peaches.

Step 4

Cut the peaches into neat segments, discarding the pits.
Brush with a little olive oil, then place flesh-side down in a grill pan and
cook for 2-3 mins each side, until slightly charred. Remove and set aside.

Step 5
Grate the tomato, discarding the skin, into a small bowl, then add the olive oil, sherry vinegar and a pinch of salt. Mix well, then taste and adjust the salt level.

Step 6
Add the arugula to a large bowl and add half of the tomato dressing. Toss well.

Step 7
Serve the warm butter beans in bowls, topped with the grilled peaches, the dressed arugula, tofu feta and a final drizzle of the reserved tomato dressing. Eat with toast or grains.

2 Comments

for Adam

Destination Ashville, TN

Friday August 9th to Sunday August 11th

Rosemary Butter Beans with Grilled Peaches, Tofu Feta & arugula

Sophs Plant Kitchen

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