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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!