Herby Bean Salad (4)


Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.




Parsley Salsa (serves 4)

recipe photo 23Parsley Salsa (serves 4)

This salsa goes really well with firm, white fish and I serve the fish on a bed of wilted spinach with smashed potatoes with some parsley mixed in. The salsa adds color and flavor and takes seconds to make – just pop parsley, olive oil, garlic and lemon juice in a food processor.

1 bunch of parsley
2 large cloves of garlic – roughly chopped
Juice of half a lemon
2 tbsp. extra virgin olive oil

Process all the above ingredients and serve alongside or drizzled over fish.