White Bean and Asparagus Salad with Charred Lemon Dressing

If I could choose my idea of food heaven, I think it would be this dish. Light yet nutritiously filling, filled with contrasting flavours and textures, incredibly quick to put together (using mostly store-cupboard ingredients) yet versatile enough to work well with whatever preferred vegetables are in season. I really urge you to give this a go once, because if you’re anything like me, it will instantly become a firm weekly favourite.

serves 4


INGREDIENTS

250g asparagus, tough ends trimmed
2 tsp olive oil
3 whole lemons
3 tbsp extra virgin olive oil
½ bunch fresh parsley, chopped
½ tsp flaked salt
½ tsp fresh cracked pepper
720g Alagarda white beans, drained and rinsed
250g tuna in olive oil, drained
1 handful blanched Marcona almonds, chopped (approx. 35g)
Micro herbs to garnish, optional


STEP-BY-STEP

Place a skillet or griddle pan over medium high heat, toss the asparagus in the olive oil and place into the pan once hot. Cook for around 4 minutes, or until tender, turning regularly. Once cooked, chop into approximately 2 inch pieces.

Zest one of the lemons and place the zest to one side. Halve all of the lemons and place them cut side down into the hot pan and cook until charred.

Squeeze the juice from the 2 zested, charred lemon halves and whisk together with the zest, olive oil, parsley and salt and pepper.

Tip the rinsed white Alargada beans into a large bowl and add the asparagus. Flake the tuna into the bowl in large chunks then pour over the dressing. Gently toss everything together then transfer to a serving plate.

Scatter the almonds over the salad and serve with the remaining charred lemons on the side. Garnish with micro herbs, if you wish.

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This recipe has kindly been sponsored by Brindisa Spanish Foods

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I am inordinately grateful to one of my favourite food brands of all time, Brindisa, for sponsoring the creation of this recipe. Those of you who have followed me for a while already know how zealous I am about their genuinely superior jarred beans and pulses. They have a fantastic online shop (a BRILLIANT place to get presents for foodies), and sell the best olives I’ve ever tasted, alongside delicious Spanish ham and cheese, lots of store-cupboard treats and lovely hampers. P.s., they also have a great recipe section.

Alargada Beans | Brindisa

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Tuna in Olive Oil | Brindisa

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Blanched Marcona Almonds | Brindisa

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Olive Oil | Brindisa

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Gordal Olives | Brindisa

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Tasting Box | Brindisa

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