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Italian Bean Salad
June 2022
Reading time 5 minutes
With Basil, Watercress, Carrot, Croutons and lashings of Olive Oil.
  • 1 tin beans such as borlotti, butter or cannellini
  • 85g watercress
  • Fresh basil leaves
  • 1 large carrot
  • Croutons (either half bag store bought or make your own)
  • Olive oil
  • Sea Salt
  • Cracked Black Pepper
  • Grated hard cheese, like Grana Padano

If you are making your own croutons, chop some slightly stale bread into small chunks and put them on a baking tray – drizzle with olive oil and any seasoning you like. Bake in a medium oven for around 10 minutes, or until golden and crispy. 

1. Drain and rinse the beans. Cut the carrot in half to make two shorter lengths, then using a vegetable peeler cut it into ribbons. 

2. Roughly chop the basil leaves. Toss them with the carrot and watercress to combine. 

3. Scatter the croutons on top, drizzle a everything with a good amount of olive oil, sprinkle on some grated hard cheese and plenty of salt and pepper. 

Photography by Lara Jane Thorpe

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