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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!