Salads · FIRST EDITION

Warm white bean & tomato salad

Creamy white beans, sweet tomatoes and peppery leaves with a lemon dressing and toast.

20 minutes · Serves 2

Serving inspiration · stock photograph

Warm beans soak up a little dressing before they meet the salad leaves. A small change that makes a generous lunch.

Here’s how.

1
Warm the beans
Put beans in a saucepan with enough water to just cover. Simmer gently for 3–4 minutes until hot, then drain.
2
Make the dressing
Whisk oil, garlic, half the lemon juice and pepper in a large bowl.
3
Dress while warm
Add warm beans and toss gently. Leave for 2 minutes, then add tomatoes and parsley.
4
Finish with leaves
Fold in rocket just before serving. Add remaining lemon to taste and serve with toasted bread.

Add the leaves at the end so they stay lively rather than wilting completely.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.