The beauty of these salad bowls is not just the inherent goodness, but that you can add whatever you like and make as many servings as you need.
Canned white beans Extra virgin olive oil, or lemon-infused olive oil Fresh lemon Crushed garlic Flaky sea salt for sprinkling Small bunches of coriander (cilantro), parsley, mint and basil Fennel bulb Fresh salad leaves, trimmed, washed and dried Broad beans in the pod 1 red or green chilli Small Lebanese cucumber or telegraph cucumber Button mushrooms (must be very fresh) Cherry tomatoes, halved Kasundi or spicy tomato chutney
1 Drain canned beans and rinse. Drain again then pat dry with paper towels. Mix in a bowl with extra virgin olive oil, lemon juice, plenty of crushed garlic, chopped parsley or mint, salt and pepper to taste.
2 Trim fennel bulbs, rinse well, shake dry and slice finely. Toss with extra virgin olive oil, lemon juice and salt to taste.
3 For salad leaves, choose colourful ‘soft’ leaves (cos and iceberg are too assertive in this salad), and baby chard or beetroot or spinach leaves, or microgreens. You can also add some blanched baby green vegetables (I’ve included a few stems of individual flowering broccoli).
4 Pod broad beans and blanch for 2 minute in a pan of boiling water. Drain, cool quickly in cold water, then flick off outer coating. If fresh are not available, use frozen broad beans.
5 Slice chilli thinly, or for a milder chilli hit, cut in half, flick out seeds and slice thinly.
6 If using Lebanese cucumbers, slice thinly with a vegetable peeler. If using a telegraph cucumber, peel first if preferred and either slice finely or cut into chunks.
7 Wipe mushrooms clean with a damp cloth then slice thinly.
8 To assemble, make a layer of salad leaves on the bottom of each bowl. Arrange items on top in groups. Season with flaky sea salt and black pepper. Drizzle with extra virgin olive oil and a few good squirts of lemon juice. Serve.