Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



It seems I’m on a run with posting summer recipes… wondering if anyone can work out why when it’s the dead of winter here in Australia at the moment. Hubby likes to eat a variety of dishes for his night meal, whereas I’m content repeating my favourite infinitum. Which means, I’m forever thinking about and creating new dishes to satisfy him. Funny thing is, he’ll say, when are you going to make such and such, you haven’t made it in ages. I’m guessing that in reality he wants variety, on rotation, but not too rotated. (If that makes sense).


Here’s a quick knock up salad that takes 15 minutes tops to make. I used a medley of brown and shiitake mushrooms, yet any type would suffice, and sauté them in olive oil both sides until lightly browned. Also used butter beans, yet any white bean would be equally delicious. The sweet dill dressing is quite delicious and perfectly marries with the salad. If you don’t have fresh dill, substitute dried dill, and then you won’t need to blitz it in the blender.


Health benefits:

·       When eaten with a whole grain such as brown rice or whole-wheat pasta, butter beans offer as much protein as meat and dairy foods, with far fewer calories.

·       Like other beans, the butter bean is high in dietary fibre. Fibre is beneficial in lowering cholesterol levels, and also in regulating blood sugar levels. The beans also contain insoluble fibre, which is helpful in preventing digestive disorders.



Makes 1 platter



150 grams brown and shiitake mushrooms

handful green beans

250 grams cherry tomatoes

400 gram tin butter beans

handful baby spinach

Using a paper towel, dab the dirt off the mushrooms. Finely slice the mushrooms and sauté both sides until lightly browned. Slice green beans diagonally in 2 cm lengths, and cut cherry tomatoes in half. Drain and rinse the butter beans. Add ingredients to a bowl and gently toss. Spoon onto a platter and serve with the sweet dill dressing. Enjoy!



Makes 12 servings



¼ cup nutritional yeast

3 tablespoons vegan mayonnaise (Veganaise)

1 tablespoon rice malt syrup

1 tablespoon apple cider vinegar

1 teaspoon fresh dill

¼ teaspoon garlic powder

2-3 tablespoons water.

Add the ingredients in the blender and blitz until smooth and creamy. Add more water if needed. Pour into a serving jar.