Foodservice recipe: White bean, samphire, feta, almond & herb salad
Beans are so incredibly versatile and work in almost any salads. You can prepare the beans ahead of time and leave them in the dressing, the flavours will only improve.
Cook: 1 hour 45 minutes
Prep: 30 minutes
Makes: 6 portions
200g dried white beans, (we used cannellini but you can use any variety)
1 carrot, cut into large chunks
1 leek or onion, cut into quarters (leave skin on)
100g samphire (optional)
80g salad leaves
100g roasted salted almonds
For the dressing:
100ml olive oil
1tsp Dijon mustard
Juice of 1 lemon plus zest
Drizzle of honey
1 bunch basil, finely chopped, plus extra to top
Begin by soaking the beans overnight in a large bowl of cold water.
The following day, drain the beans and rinse well under the tap. Place in a large saucepan, cover with fresh water and bring to a slow simmer with the onion or leek and carrot.
Simmer for between 1 hour and 80 minutes – until the beans are cooked through.
Meanwhile, in a large bowl mix the dressing ingredients together whizz with a stick blender. Season well with salt and pepper.
When the beans are cooked, drain and immediately toss through the dressing. They’ll soak up all the delicious flavours.
Blanch the samphire in boiling water for 2 minutes until just softened. Drain and toss with the beans.
Spread the beans over the base of a platter, sprinkle with feta and finish with the toasted almonds.
Recipe by Jules Mercer