A fresh and nourishing salad.
Ingredients
- A bunch of spring onions (approx 6)
- 1 can of cannellini beans, rinsed
- 1 garlic bulb
- Olive oil
- Juice of 2 lemons
- 50g Pecorino cheese, grated
- 4-5 mint leaves, finely chopped.
- Coarse sea salt
Method
- Drizzle the garlic with olive oil and wrap in tinfoil. Leave on the grill, over the coals for 20-30mins
- Drizzle the spring onions with olive oil and season with salt.
- Char the spring onion over the high heat (8-10mins) until soft and falling apart (you can remove the outside layer of skin if it becomes very charred).
- Drain and wash the beans and put them in a large bowl.
- Squeeze in the juice of 2 lemons and season with salt and pepper.
- Add 2 tbsp olive oil, the grated cheese and mint.
- Dice the charred spring onion and add to the bowl.
- Remove the garlic from the wrapping and squeeze the roasted garlic into the bowl.
- Mix well.
