Cavolo nero, pink grapefruit, avocado and walnut salad
This salad with its contrasting textures and flavours is striking to look at, and packed full of the nutrients our bodies are craving. Plus it's vegetarian and gluten free
Braised cannellini beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 80ml olive oilplus 2 tbsp
- 3 garlic clovesthinly sliced
- 2 x 400g tins cannellini beans
- 1 bay leaf
- 30g parmesanshaved, plus the rind
- 150ml vegetable stock
- 15g nasturtium leaves
- 10g flat-leaf parsley
- 1 lemonzested and juiced
- ¼ tsp dried chilli flakes
- crusty breadto serve
Nutrition: per serving
- kcal833
- fat59.5g
- saturates12.1g
- carbs39.7g
- sugars4.1g
- fibre16.9g
- protein26.3g
- salt0.8g
Method
step 1
Put 2 tbsp of oil into a large, deep frying pan. Add the garlic and gently heat the oil over a low medium heat for 2-3 mins, infusing it with the garlic and making sure it doesn’t brown.
step 2
Drain and rinse one tin of beans and add to the pan along with the entire contents of the other can. Simmer for a few minutes, roughly mashing about a quarter of the beans, then add the bay, parmesan rind and stock. Bring to the boil and reduce the heat. Leave to simmer for 15 mins until thickened. Add a splash of water if it seems too thick.
step 3
Meanwhile, pulse the nasturtium, parsley and lemon zest in a mini chopper until finely broken down. Drizzle in the oil, blitzing until emulsified. Transfer to a small bowl and stir in the lemon juice, seasoning to taste.
step 4
Divide the beans between two shallow bowls, removing the bay and parmesan rind. Drizzle with the minty sauce, scatter over the parmesan shavings and chilli flakes, and finish with freshly ground black pepper. Spoon over the nasturtium drizzle and serve with the crusty bread for mopping up.
