Shards of crisp bread, creamy white beans and a perky preserved lemon dressing make a light but substantial salad.
Serves: 4-6
INGREDIENTS
2 x 20cm Lebanese flatbreads
2 tablespoons melted butter
1 tablespoon olive oil
250 grams slim green beans, stem end trimmed
sea salt
Dressing
1 tablespoon finely chopped preserved lemon skin, flesh discarded
4 tablespoons olive oil
1½ tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon runny honey
½ teaspoon sea salt
TO SERVE
2 handfuls watercress or rocket
400-gram tin cannellini beans, rinsed and drained
3 baby cucumbers or 1 small telegraph cucumber, thinly sliced
1 small red onion, very thinly sliced
4 boiled eggs, cut into quarters
small handful basil leaves
METHOD
Preheat the oven to 180°C fan bake.
Brush both sides of the bread with butter and place on a flat baking tray. Bake for about 10 minutes, turning once, until golden and crisp.
Heat the oil in a large frying pan and when hot, add the beans. Cook for about 4 minutes, turning often, until lightly blistered in patches. Season with salt and set aside to cool.
Dressing: Combine all the ingredients in a small bowl.
To serve: Break the crisp flatbreads into large pieces. Layer up the watercress, green and white beans, cucumber, onion, eggs and basil on a large platter, tucking in some of the bread. Drizzle over the dressing. Serve the remaining bread separately.
Cook’s note: The baked bread will stay crisp for 2-3 days in an airtight container.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!