I’ve always loved the fresh, simple flavours of Greek cuisine, the tastes are real and each mouthful is a memorable experience. Every year we visit Greece and I spend pleasurable hours in the local shops, pouring over the organic produce, filling my suitcase with dried beans, honey, oils and spices. l have a great time when l get back to my kitchen, making up recipes that remind me of the sun kissed land, with my twist on mixing up the ingredients l have to hand.
My Greek bean salad
300g white beans, soaked in cold water over night
1 red onion, finely chopped
1 small leek, finely chopped
1 lemon, zest and juice
3 garlic cloves, finely chopped
1/3 cup organic olive oil
1 tbsp butter
handful of sunflower seeds
Salt and cracked black pepper
1 bunch fresh dill, roughly chopped
1 bunch parsley finely chopped
Purple sprouts for garnish
1 endive for garnish
Method
- Cook the white beans in a large pot of boiling salted water, until tender. Drain and set aside.
- Meanwhile in a large frying pan over a medium heat, add a tbsp of the olive oil and butter and cook the leek, red onion and garlic for 5-8 minutes or until tender. Set aside in a large salad bowl, add the white beans.
- In a small bowl mix together the remaining olive oil, salt, pepper, dill,parsley, lemon juice and zest, season to taste. Pour over the beans and mix together.
- To serve, take a few large endive leaves and pour the beans into the middle, sprinkle with seeds and sprouts.
