08/11/2025
Proud to be supporting the .foundation and BANG IN SOME BEANS campaign to promote more beanie love 🫘🫘🫘🧡🧡🧡
Over 90% of us are not getting enough fibre and beans are such a powerhouse of fibre as well as vitamins and minerals and they are cheap and sustainable too 👏👏👏
I am a massive fan of beans and in my new cookbook there are loads of beanie recipes including this one ⬇️
White bean salad with green tahini dressing
SERVES 2
1 large aubergine, cut into
3cm/1¼in chunks
2 tbsp olive oil
2–4 eggs (optional, and
depending on how many are
eating)
2 x 400g/14oz cans cannellini
beans, drained and rinsed
1 banana shallot, thinly sliced
2 ripe medium tomatoes, cut into
1cm/½in-thick wedges
1 tsp ground allspice
30g/1oz stoned Kalamata olives,
roughly chopped
15g/½oz fresh parsley leaves,
finely chopped
15g/½oz fresh mint leaves, finely
chopped
Salt and black pepper
GREEN TAHINI DRESSING
25g/1oz fresh parsley
1 garlic clove, roughly chopped
1½ tbsp lemon juice
60g/2¼oz tahini
3 tbsp water
1. Preheat the oven to 200°C fan/425°F/Gas 7. Line a baking tray with baking paper.
2. Add the aubergine chunks to a bowl along with the olive oil, 1/2 teaspoon of salt and a good crack of black pepper. Mix to combine and then spread out on the lined baking tray. Roast for about 30–35 minutes, stirring gently halfway through, until the aubergine is cooked through and golden brown.
3. While the aubergine is roasting, place all the ingredients for the dressing in the small bowl of a food processor, along with 1/4 teaspoon of salt. Blitz well to combine, until the consistency is that of double cream, adding a little water if needed.
4. Bring a small pan of water to the boil and add the eggs (if using), then simmer for 61/2 minutes for jammy (softboiled) eggs. Cool under cold running water and then peel. Don’t cut or pull them apart until ready to serve.
5. Remove the aubergine from the oven and set aside for 5 minutes to cool slightly, then tip into a large bowl. Add the beans, shallot, tomatoes, allspice, olives, 10g/1/4oz each of the parsley and mint and 1/2 teaspoon of salt. Pour over most of the green tahini dressing (hold back about a tablespoon), mix gently to combine, then divide between serving plates. Top each portion with an egg (if using), then finish with a final drizzle of the remaining green tahini dressing and the remaining chopped herbs and serve.
📸 💕
