Bean Salad

I've been craving simplicity.

I suppose I could chalk this up to post-festive season fatigue, all that fancy booze and fruit-studded pudding. Our recent trip to Tasmania (with more booze and, in place of pudding, a sea of cheese) most certainly augmented this craving.

Longing for routine makes me feel like I'm onto something good in life. I adore this brandy-sauce time of year, truly, but I love my days preparing meals for just the two of us, too. And so we celebrated our return with simplicity.

I was so pleased to stand in my kitchen and think on what to make myself for lunch. My vat of extra virgin olive oil and jar of capers were surely required, as were a good handful of recently plucked farm beans and greens, greens, greens. I also called on a few favourite no-fuss essentials in the form of canned beans, toasted pinenuts and marinated goats cheese to bring together this meal. Fresh patriotic beans like these need little encouragement, they're best when honoured simply. I lightly blanch or steam and then dress them with extra virgin olive oil or butter.

This is the type of food I like to eat every day.

Bean Salad

Serves 1

Ingredients
1 handful Green and Yellow Bush Beans, lightly steamed and cut into 2-3cm pieces
1 small Shallot, finely diced
1/3 cup Cannelini Beans (fresh and cooked would be ideal, otherwise use rinsed canned beans. Any legume would be lovely)
1 handful Spinach or Rocket
1 handful chopped fresh Parsley or Basil
20g Goats Fetta
2 teaspoons Capers, rinsed
1/2 tablespoon toasted Pinenuts
1/2 tablespoon Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
Freshly Cracked Black Pepper and Sea Salt to taste

Method:
1. Assemble both types of beans, shallot, spinach and herbs in a bowl.
2. Drizzle the oil and vinegar over the top and mix to incorporate.
3. Top with cheese, capers and pinenuts. Season to taste.

PS. I'll be writing recommendations for anyone eager to travel to the cider-kissed region of southeastern Tasmania in the coming weeks.

Heidi xo