This simple salad is great paired with some smoky barbecued salmon. Here you'll find flecks of fragrant parsley and bay, plus a squeeze of acidic lemon to break through the creaminess of the beans, and the best part is that you can enjoy this for days afterwards.
Prep time: 10 minutes | Cooking time: 45 minutes
- 4 bushy sprigs of rosemary
- 8 tbsp extra-virgin olive oil, plus extra for drizzling
- 500g carrots, finely diced
- 600g red onions, finely diced
- 300g celery, stringy parts removed and finely diced
- 4 garlic cloves, crushed
- 500g haricot beans, soaked overnight
- 2 bay leaves
- zest and juice of 2 unwaxed lemons
- a large bunch of flat-leaf parsley, roughly chopped
- Strip the rosemary from the stalks and very finely chop the leaves. Warm the olive oil over a low heat, sauté the rosemary for a few minutes then tip in the diced carrot, onion and celery. Add a couple of generous pinches of salt along with the crushed garlic and continue cooking until the onion is translucent and the vegetables are soft but not mushy.
- Meanwhile, boil the haricots in plenty of unsalted water with the bay leaves, until tender but still retaining a little bite. This will take 35-40 minutes, depending on the size and age of the beans.
- Stir the lemon zest and juice through the sautéed vegetables and leave for a few moments, then stir the vegetables through the drained beans while they are still warm. Season to taste, drizzle with more extra-virgin olive oil as required, and garnish with plenty of coarsely chopped flat-leaf parsley.
- This is best served at room temperature and will sit happily in your fridge for several days.