Serve this Greek-style bean salad as a side dish or appetiser.

PHOTOGRAPHY, STYLING & RECIPES ALASTAIR HENDY



200g dried cannellini beans, soaked overnight in cold water
2 bay leaves
2 sprigs thyme
2 red onions, peeled
4 cloves garlic, peeled
2 red capsicums
4 tablespoons extra virgin olive oil, plus extra for drizzling
1 lemon, juiced
handful black olives, pitted and chopped
1 bunch flat-leaf parsley, leaves picked and roughly chopped

Drain beans, place in a saucepan of water over a medium-high heat, and bring to a rapid boil for 10 minutes. Tie bay leaves and thyme together with kitchen string to create a bouquet garni and add to saucepan, along with 1 onion and 2 cloves of garlic, then reduce heat and gently simmer, partly covered, for 1 hour or until beans are tender. Season with sea salt, then allow beans to cool in the cooking liquid. Meanwhile, preheat a barbecue to a high heat and grill capsicums until they begin to blister and blacken all over. Place capsicums in a resealable plastic bag and leave for a few minutes to steam, then peel off skins, discard seeds and fleshy membranes, and roughly chop the flesh. Crush remaining garlic into a large bowl, add oil and lemon juice and whisk to combine. Finely chop remaining onion and stir into the lemon mixture. Drain beans, discard bouquet garni, onion and garlic cloves, then add beans, capsicum, olive and a handful of parsley to the bowl, and toss to combine. Taste, add more salt if desired, drizzle with extra oil and serve. Serves 4 as an accompaniment.

 

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