Bean & Tomato Salad with Pickled Shallots & Balsamic Drizzle
RECIPE JO WILCOX
PHOTOGRAPH JAE FREW
READY IN 15 MINUTES
2 shallots, finely sliced
¼ cup lemon juice
pinch of sea salt
½ cup balsamic vinegar
¼ cup each: water,
1 sprig rosemary
250g green beans, trimmed and cut into bite-sized lengths
390g can cannellini beans, rinsed and well drained
1 punnet coloured cherry tomatoes, halved
100g baby kale leaves
1 tablespoon pumpkin seeds
• To make the pickled shallots, combine the shallots with the lemon juice and salt in a bowl and set aside for 10 minutes until soft.
• To make the balsamic drizzle, in a small pot simmer the vinegar, water and honey together with the rosemary sprig until reduced by half and syrupy.
• Meanwhile, blanch the green beans in boiling water for 2-3 minutes until tender, then drain and refresh.
• Arrange the green beans, cannellini beans, tomatoes and kale on a serving platter. Top with the pickled shallots, sprinkle with pumpkin seeds then pour over the balsamic drizzle.
PER SERVE: Energy: 142kcal, 595kj Protein: 7g Fat: 1g Saturated fat: 0g Cholesterol: 0mg Carbohydrate: 23g Fibre: 6g Sodium: 19mg
Balsamic Drizzle, bean, Issue 86, Pickled Shallots, Tomato