1 tbsp toasted sesame oil
1 tbsp extra-virgin olive oil
1 tbsp dark soy sauce
dash of clear honey, maple or agave syrup
salt and freshly ground black pepper
Put the celery, bean sprouts, sliced mushrooms, spring onions and coriander in a bowl and mix gently.
Add the grated lime rind and juice, the sesame and olive oil and the soy sauce. Mix until everything is coated. Have a taste and add clear honey, maple or agave syrup, salt and pepper to taste.
Three-bean salad with mustard dressing v
Thin green French beans, tender broad beans and kidney beans in a tangy mustard dressing.
SERVES 4
225g (8oz) thin French beans, trimmed
225g (8oz) frozen broad beans
1 tbsp Dijon or wholegrain mild mustard
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
salt and freshly ground black pepper
400g can red kidney beans, drained and rinsed
2 tbsp chopped flat-leaf parsley
Cook the French beans in a little fast-boiling water for 4–5 minutes, or until just tender. Thaw the broad beans by putting them in a sieve under the hot tap, then add to the same pan and cook for about 4 minutes. Drain all the beans, refresh by putting them under the cold tap to preserve the colour, and drain again.
Mix the dressing straight into a large serving bowl, adding the mustard, oil, vinegar and some salt and pepper, and mixing together.
Add the kidney beans to the bowl, the cooked beans and the chopped parsley, and mix until all the beans are glossy with the dressing.
You can serve this salad straight away, but it’s even better left to stand for an hour or so, to let the flavours blend.
Black and white bean salad with lemon thyme v
Bean salads are especially attractive when made from two or more contrasting beans and this is a particularly lovely combination.
SERVES 4–6
400g can black beans
400g can cannellini beans
½ tsp mustard powder
½ tsp soft dark brown sugar
4 tsp red wine vinegar
4 tbsp extra-virgin olive oil
1 tbsp chopped lemon thyme (or other fresh herbs as available)
salt and freshly ground black pepper
Drain and rinse the beans.
Put the mustard, sugar and vinegar into a large bowl and mix together, then add the oil, herbs, beans and seasoning.
Mix gently, then, if there is time, leave for at least 30 minutes for the flavours to develop. Serve in a shallow bowl.
Beetroot, apple and celery salad v
This is a pleasant mixture of contrasting tastes and textures: soft, earthy-flavoured beetroot, crunchy sweet apple and salty celery.
SERVES 4–6
350g (12oz) cooked beetroot – with or without skin, but with no added vinegar
2 sweet eating apples
1 heart of celery
cider vinegar vinaigrette
a few sprigs of watercress
50g (2oz) shelled walnuts, chopped
If the beetroot still has its skin on, peel it off and rinse the beetroot under the tap. Cut into chunky dice and place in a bowl.
Peel, core and dice the apples. Slice the celery and add both to the bowl.
Mix the salad, adding enough vinaigrette to make it glossy. Put into a salad bowl, serving dish or divide between individual plates, adding a few sprigs of watercress and sprinkling with chopped walnuts.
Beetroot and horseradish salad v
A curiously pleasant mixture of flavours and textures, this salad makes a good accompaniment to cold savoury dishes.
SERVES 4
700g (1½lb) cooked beetroot (with no added vinegar)
1 eating apple
1 tsp caraway seeds
1 tbsp sugar
2 tbsp red wine vinegar
1–2 tbsp horseradish sauce
Peel and dice the beetroot and the apple. Put them into a bowl with the caraway seeds, sugar, vinegar and horseradish sauce and mix them all together lightly. Chill in the fridge before serving.
Raw beetroot salad v
Raw beetroot is said to contain enzymes that are particularly valuable for health, and features in many natural cancer cures. It is also said to contain a substance that helps to break up fat deposits in the body and thus aid slimming! In any case, I like the sweet, earthy flavour and vibrant ruby colour of it; try it in this tasty main course salad.
SERVES 4
225–350g (8–12oz) raw beetroot
4 eating apples
4 sticks of celery, finely sliced
4 tbsp raisins
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar or cider vinegar
