Warm Haricot Bean Salad

Cook Time 60 minutes

Servings 4


1 ½ cups haricot beans, soaked in lots of water overnight (alternatively use good quality canned beans)
1 sprig of thyme
1 carrot
1 bay leaf
1 onion, studded with 2 cloves
250g piece pancetta, cut into lardons (optional)
2 vine ripened tomatoes, roughly chopped
¼ cup Ligurian olives
½ bunch of parsley
1 clove of garlic, finely chopped
1 French shallot, finely sliced
1 heaped tsp Dijon mustard
1 tbs white balsamic vinegar
5 tbs extra virgin olive oil
Salt and pepper


For the vinaigrette: add the mustard and vinegar to a clean jar. Now add the oil and season with salt and pepper. Shake well.

In a large saucepan add the haricot beans, thyme, carrot, bay leaf and onion. Cover completely with cold water. Do not add salt at this stage. Bring slowly to the boil and then turn down to a simmer. Cook for about 40 minutes or according to packet instructions.  Season very well with salt and pepper and drain off cooking liquid. Place in a large salad bowl.

In a pan fry the pancetta until crispy, drain off fat and add to the beans.  Add remaining ingredients and dress with the vinaigrette. 


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