A great salad to have on rotation; broccolini can be used in place of the beans.
Serves: 4-6
INGREDIENTS
1 small red onion, very thinly sliced
350 grams green beans, stem end trimmed and blanched
2 big handfuls rocket leaves
½ cup picked herb leaves, use either dill, mint or parsley
1 preserved lemon, flesh removed and skin thinly sliced
2 tablespoons olive oil
2 teaspoons sumac (see Cook’s note)
METHOD
Soak the onion in cold water for 10 minutes. Drain then place on kitchen towels and squeeze out the water.
Cut the beans in half on the diagonal and toss everything together in a large bowl. Transfer to a serving dish.
Cook's note: Sumac is the ground berries from the sumac bush, native to the Middle East, and has a tart lemony flavour. Available from good supermarkets, gourmet food stores and Middle Eastern shops.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!