This butterbean recipe is particularly popular with our customers, having been introduced by former Embassy chef Nicola Pledger. It’s been lovingly copied into our big faded book of recipes, and never fails to brighten up a disappointingly cloudy summer afternoon with its balance between the fresh, zesty tomato and dill flavours and the hearty butterbeans and feta. We serve it with tabbouleh and lightly dressed salad leaves, but it’s just a nice on its own with a big chunk of sourdough bread.
Journal1 May 2011