A tasty lunch salad.


  • 250 g borlotti beans
  • 1lt water
  • 1 bay leaf
  • 1 bouquet garni
  • 250 g spaghetti
  • salt and freshly ground black pepper
  • 250 g red skin onions
  • 250 g salami (thinly sliced)
  • 125 ml red wine vinegar
  • 2 tsp sweet paprika
  • 125 ml olive oil
  • 2 tblsp finely chopped fresh parsley


  • Soak the borlotti beans overnight in the cold water.
  • Transfer the beans and the soaking water to a large pan.
  • Add the bay leaf and bouguet garni, bring to the boil and simmer for about 30 minutes until tender.
  • Drain and discard the bay leaf and bouquet garni.
  • Cook the spaghetti in boiling water for 15 minutes.
  • Drain, rinse briefly under cold water and drain again.
  • Peel the onions, cut in half lengthways, then thinly slice crossways.
  • Cut the salami into thin strips.
  • Place the beans, spaghetti, onions and salami in a salad bowl.
  • Beat together the vinegar, paprika and oil, and season to taste with salt and pepper.
  • Pour the dressing over the salad.
  • Leave to stand for 10 minutes, then stir in the parsley.

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