A fresh and nourishing salad.


  • 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


  1. Drizzle the garlic with olive oil and wrap in tinfoil. Leave on the grill, over the coals for 20-30mins
  2. Drizzle the spring onions with olive oil and season with salt.
  3. 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).
  4. Drain and wash the beans and put them in a large bowl.
  5. Squeeze in the juice of 2 lemons and season with salt and pepper.
  6. Add 2 tbsp olive oil, the grated cheese and mint.
  7. Dice the charred spring onion and add to the bowl.
  8. Remove the garlic from the wrapping and squeeze the roasted garlic into the bowl.
  9. Mix well.