Salad of cannellini beans, zucchini and goat's cheese

Neil Perry
Salad of cannellini beans, zucchini and goat's cheese.
Salad of cannellini beans, zucchini and goat's cheese. Photo: William Meppem
Difficulty
Easy
Dietary
Egg-free

This versatile salad is packed full of flavour and makes a meal in itself.

Ingredients

100g dried cannellini beans, rinsed and soaked overnight

1 litre fresh chicken stock

3 tbsp extra virgin olive oil

½ small red onion, diced

2 small zucchini, halved, seeds removed, cut into 1cm dice

2 cloves garlic, peeled, finely chopped

sea salt and freshly ground black pepper

handful green beans, topped and tailed, cut into 6cm lengths

1 tbsp balsamic vinegar

juice of ½ lemon

1 punnet cherry tomatoes, halved

150g drained marinated artichoke halves, each cut into 4 wedges

small handful flat-leaf parsley leaves, torn

small handful mint leaves, torn

150g marinated goat's cheese, drained

Method

Drain the soaked beans, place in a saucepan and pour over enough stock to cover.

Cover the beans with a round piece of baking paper and simmer gently for about 50 minutes or until the beans are just tender, adding more chicken stock as required to ensure beans are covered at all times while cooking.

Remove the beans from the heat and allow to cool in the stock. Once cool, drain and discard the stock.

Heat 2 tablespoons of the olive oil in a fry pan and sauté the onion until it starts to soften. Add the zucchini and garlic and cook until they start to colour and the garlic becomes fragrant. Season to taste. Cool.

Blanch the green beans in a medium pot of boiling water for 30 seconds. Drain and refresh in iced water.

Dress the cannellini beans with the remaining olive oil, balsamic and lemon juice and season to taste. Gently fold through the zucchini mix, gren beans, cherry tomatoes, artichokes, parsley and mint.

Divide the salad into serving bowls or plates and top with crumbled goat's cheese.

Tip: The cannellini bean salad is awesome served on slices of quality prosciutto.