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| Our large white Gog Magog beans are creamy tasting and look amazing, here Lindsey Dickson of The Eating Tree uses them to make a beautiful bean, fennel and tuna salad. |
Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.
This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.
Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.
Serves: 2
Ingredients
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
