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| Lindsey Dickson of The Eating Tree used uur large white creamy Gog Magog beans to make a beautiful bean, fennel and tuna salad. Any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well. |
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
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
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This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
