This Salad Comes Together in a Flash
This dense bean salad makes a refreshing and delicious weeknight dinner
This recipe is great for your gut, blending fibrous beans, watercress and carrot (clean the carrot, don't peel, as the skin is packed with nutrition).
Serves
2
Preparation time
10 Minutes
Ingredients
- 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
Method
If 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.
Drain and rinse the beans.
Cut the carrot in half to make two shorter lengths, then using a vegetable peeler cut it into ribbons.
Roughly chop the basil leaves. Toss them with the beans, carrot and watercress to combine.
Scatter the croutons on top, drizzle everything with a good amount of olive oil, sprinkle on some grated hard cheese and plenty of salt and pepper.
