Cornersmith: Salads and Pickles: Vegetables with more taste & less waste by Alex Elliott-Howery & Sabine Spindler

Author:Alex Elliott-Howery & Sabine Spindler [Elliott-Howery, Alex]
Language: eng
Format: azw3
Publisher: Murdoch Books
Published: 2017-10-11T04:00:00+00:00

TIP: Keep your bean cooking liquid to make a bean soup in autumn or winter. Just freeze it and use it as a stock the next time you are making a bean or lentil-based soup.

WARM SILVERBEET & BORLOTTI BEAN SALAD WITH PECORINO & TOASTED ALMONDS

This is a very hearty, warming salad for the cooler months. A soft-boiled egg would make a wonderful accompaniment, and turn it into a complete meal.

You can lighten it up a little by keeping the silverbeet raw and massaging salt into the raw silverbeet leaves (as you do with the kale in the see nashi pear and kale salad), and leaving out the garlic.

If you can get your hands on fresh borlotti beans, it will greatly reduce your cooking time (to around 20–25 minutes), and you won’t need to soak them either.

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