Author of Vegan(ish), Jack Monroe shares a salad recipe that will impress your plant-based and meat-eating friends alike.
- 400g tin of cannellini beans
- A few big handfuls of fresh mixed salad leaves
- 2 green zucchini
- A few tbsp vegan ricotta
- A few stalks mint or basil, leaves only
- 1 preserved lemon
- 1 fat clove of garlic
- 3 tbsp red-wine vinegar
- 5 tbsp light cooking oil
- Sea salt and freshly ground black pepper
Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.
For the dressing
- Finely mince the preserved lemon into tiny pieces, by slicing it thinly then chopping the thin slices with a large, heavy chef’s knife.
- Transfer to a small, clean jar with a tight- fitting lid. Grate in the garlic, using the small holes on a box grater, or very finely slice it.
- Measure in the vinegar and then the oil, and season. Screw on the lid and shake vigorously to emulsify and rough-up the lemon and garlic.
For the salad
- Drain the cannellini beans and thoroughly rinse, then tip into a small mixing bowl. Douse with most of the preserved lemon dressing and toss well. Set aside.
- Line the bottom half of a serving bowl with a few generous handfuls of the salad leaves. Top and tail the zucchini and, using a vegetable or julienne peeler, peel the zucchini into fine, long strips from top to bottom.
- Scatter the zucchini on top of the salad leaves. Add the dressed beans. Dot with tablespoons of vegan ricotta and finish with the remaining dressing, mint or basil leaves, and a generous grind of black pepper to serve.