The only ‘problem’ I have with the some of the recipes are the more uncommon ingredients that are sometimes required. At least uncommon when not found in a London supermarket. If you live in the countryside and have your own garden it is of course different.
I found a lovely recipe of fried butterbeans with feta, springonions and sorrel. Sorrel being that difficult ingredient to find in a London supermarket this time of year.
Because of omitting the sorrel and making a few other substitutes, this is not an Ottolenghi recipe anymore, but close enough. If you want the real deal, then look in his book and make sure you source some sorrel.
I ate this bean salad as it is with some nice bread for supper, but you can easily serve it as a side dish at a barbecue, instead of mash with sausages or any other way you want.
Ottolenghi inspired beans with spring onions and feta, serves 2
1 can (400g) cannellini beans
plenty of butter and oil for frying
1 garlic clove
1 red chilli, finely chopped
8 spring onions, chopped
2 tsp sumac
1/2 lemon, the juice
1/2 tsp salt
more olive oil
as much crumbled feta as you like
Rinse the beans and drain. Heat up the butter and oil in a frying pan and only add enough beans to cover the bottom, to fry them in batches. Fry until the beans are golden brown, remove and fry the other batch(es). Add the garlic, chilli and onions to the last batch. Fry for a couple of minutes and add the other beans. Remove from the heat and add the lemon juice and sumac. Add salt and olive oil and lastly the feta.