Page title and description
Salads
Celery, tomato and bean salad
This unusual vegetarian salad takes under half an hour to make. Served warm or cold, it's substantial enough to be a light meal in itself, and is a great way to elevate celery from its usual supporting role and put it centre stage.
Ingredients
- 40g butter
- 1 celery head, diagonally sliced into pieces
- ½ tbsp chopped rosemary
- 100ml dry white wine
- small pinch saffron strands
- 100ml veg stock
- 300g tomatoes, deseeded and chopped
- zest and juice of ½ lemon
- 1 can cannellini or haricot beans, rinsed and drained
- 50g black olives, pitted and chopped in half
- small handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
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Step 1
In a large pan, melt the butter and add the celery and rosemary. Cook for 10 minutes or so on a gentle heat, until the celery is soft.
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Step 2
Add the wine, saffron and stock. Bring to the boil and cook for 8-10 minutes or until the liquid has reduced by about half.
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Step 3
Add the tomatoes, lemon and beans. Reduce the heat and simmer for about 5 minutes. Season, add the olives and parsley to serve.
