Contact Us
About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
406A3525

23 Apr tomato + butter bean salad

We’ll be coming into the beginning of tomato season next month so you should start to see summery varieties of ripe, juicy tomatoes in the stalls of your local farmers’ market or greengrocers. Supermarkets stock Irish vine-grown tomatoes, too, which are way more flavourful than the watery imported tomatoes we get in the wintertime.

Tomato and Butter Bean salad

406A3522

Serves 2

Whip up this solo speedy supper in a few minutes. Add a crumbling of feta if you’re feeling cheesy.

Ingredients

10 cherry tomatoes

1 x tin butter beans

A quarter of a red onion

1 teaspoon of red wine vinegar

1 teaspoon of honey

1 tablespoon of olive oil

A squeeze of lemon juice

A pinch of salt and pepper

A few leaves of fresh mint

Method

Slice the cherry tomatoes in half and place in a mixing bowl.

Empty the butter beans into a colander and rinse really well under cold water. Drain and add to the mixing bowl.

Very finely slice your red onion into half-moon shapes. Break into individual segments and add to the mixing bowl.

Mix together the red wine vinegar, honey, olive oil, lemon juice, salt and pepper to make your dressing. Drizzle it over the butter beans and mix well.

Transfer your salad to two serving bowls and top with a few torn leaves of fresh mint.

 

No Comments

Leave a Reply