Recipe of the Week with Hope Coke: Beans and Greens Salad

Salad

Even though summer has well and truly come to an end I’m still trying to delude myself by keeping a little summery greenery in my cooking. This salad recipe is a good one to ease into autumn as it’s bright and fresh, but substantial enough to give a little comfort on a drizzly, grey day.

The charred roasted greens work beautifully with the creamy cannellini beans and a sharp, lemony dressing. It’s also easy because you can make it all in one roasting tin, with minimal clean up. It’s great alongside some simply cooked fish, or could be bulked up with feta or grilled halloumi as a main.

Ingredients:

  • 2 leeks
  • 200g broccolini
  • 200g fine green beans
  • 1 tsp mixed dried green herbs
  • 2 big handfuls kale
  • 1 x 400g tin cannellini beans
  • 4 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • salt and pepper, to taste
  • zest and juice of one lemon
  • small handful mint and/or basil
  • Serves 2

Directions:

  • Preheat your oven to 200 degrees. Trim the leeks and chop them into rounds about 2 cm thick, then tip into a large roasting tin with the broccolini and green beans. Toss together with 2 tablespoons of olive oil and the mixed herbs.
  • Transfer to the oven and roast for 15 minutes or until the leeks are softened and the broccolini and beans are starting to brown in places.
  • Then remove from the oven, add in the kale and toss to combine. Now return the mixture to the oven for a further 5 minutes until the kale is starting to crisp up.
  • Drain and rinse the cannellini beans and allow to dry. Next, add the cannellini beans to the roasting tin and return to the oven for a further 5 minutes until the beans are warmed through.
  • When the time is up, the greens should all be well roasted and starting to char in places. Remove the tray from the oven and pour over the remaining olive oil, the white balsamic vinegar and lemon juice.
  • Season the salad with salt and pepper to taste and toss together to combine. Finally, roughly chop your basil and/or mint and sprinkle over the veg along with the grated lemon zest, and you’re ready to serve!
  • It’s great warm from the oven or you can make it ahead and tip onto a serving dish to soak up the flavours, then serve at room temperature.

Now that you’ve got the recipe, what are you waiting for? Grab your greens and prepare for a healthy transition into the Autumn months ahead.

 

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