Spring Greens, White Beans & a Spicy Preserved Lemon Dressing Recipe
Photo by Amelia Freer
Serves 2

Spring Greens, White Beans & a Spicy Preserved Lemon Dressing


This warm salad celebrates the best of British greens on offer in early spring. Namely spring greens, purple sprouting broccoli and cavolo nero. I simply sauteed these together with a little extra virgin olive oil, a tiny knob of butter and a little splash of water then put the lid on the pan and let them steam. You could add a splash of wine or some stock if you like.

This is really a no recipe, recipe so I haven’t given specific quantities as you can make as much or as little as you’d like. You could use any pulse, any vegetables and any dressing. The key is that it is all cooked in one pan and takes a very short amount of time. The vegetable prep is probably more involved than the actual cooking. You could add feta or halloumi, fish or tofu and serve it as a side but it is already a complete meal as it is.

  • Purple sprouting broccoli, tough stalks and leaves removed, broken into small florets
  • Cavolo nero, stalks removed, washed and sliced
  • Spring greens or cabbage, washed and sliced
  • 1 jar of cooked haricot beans (or other cooked pulses), rinsed and drained
  • 2 cloves of garlic, peeled and grated or finely chopped

For the dressing:

  • 1 whole preserved lemon, diced into small pieces, seeds removed
  • 1 tablespoon preserved lemon juice
  • 2 tablespoons extra virgin olive oil
  • Chilli flakes, to taste
  • Salt and pepper to taste

Mix the chopped preserved lemon and juice (or a teaspoon of lemon zest and tablespoon of lemon juice if you don’t have preserved lemons) with chilli flakes and a couple of tablespoons of extra virgin olive oil, season to taste.

Heat the oil and butter in a heavy bottomed pan over a medium heat.

Add the purple sprouting broccoli, cabbage & cavolo nero. Mix well then turn the heat to low and add a lid to allow the vegetables to sweat. Leave for 2 mintues then remove the lid, stir well.

Add the garlic and a splash of water, wine or stock and add the beans (or whatever cooked pulse you are using).

Cook for another minute or two, you want to keep the vegetables still a little crunchy so don’t over cook. Then turn off the heat and replace the lid.

Drizzle over the dressing while the vegetables are still warm.

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