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Parsley, lemon and cannellini bean salad from Plenty More (page 34) by Yotam Ottolenghi

  • spring onions
  • ground allspice
  • lemons
  • mint
  • parsley
  • red quinoa
  • cooked cannellini beans

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Notes about this recipe

  • kari500 on September 02, 2016

    We really liked this, but did think it needed more lemon. I added lemon juice and that did the trick. Wasn't sure I was tasting much of the mint, but that could have been a problem with my mint.

  • Astrid5555 on July 03, 2016

    This is the first Ottolenghi salad I have made that did not have the usual flavor explosion, but was rather bland. Maybe because of the canned beans I used and also because my whole large lemon (as opposed to half a lemon in the recipe) yielded only half the lemon flesh needed for this salad. Instead I added ground cumin and feta cheese, my go-to flavor enhancers and this worked quite well. Still would probably not repeat.

  • Laura on July 12, 2015

    I had cooked white quinoa and garbanzo beans the day before for another recipe and had plenty of both left over, so decided to use them in this dish. The other modification I made was that I used only 1 TBS of EVOO as I've learned over time to use far less oil than Ottolenghi calls for. I really liked the salad on its own -- it was light and refreshing, and I think it was more attractive than it would have been with the red quinoa. I served it over a mixture of baby greens (red and green chard, tatsoi, arugula and spinach) and it made a lovely light lunch.

  • Rutabaga on April 12, 2015

    The mint and chopped lemon were very refreshing, but the beans were quite bland. That could just be the canned beans that I used; home cooked beans might make for a more toothsome salad. You could also substitute other varieties of beans; I could see favas being very good.

  • Melanie on November 05, 2014

    Although I don't have rave reviews for this recipe, it still ticked all the boxes - quick / healthy / tasty - this is a good mid week work lunch meal.

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