Raw Courgette Salad with ‘Ricotta’, Cannellini Beans and Preserved Lemon Dressing

Name: Raw Courgette Salad with ‘Ricotta’, Cannellini Beans and Preserved Lemon Dressing
Yield: Serves 2 as a side dish or 1 as a big lunch
Ingredients: A few stalks of mint or basil, leaves only; A few big handfuls of fresh lamb’s lettuce or mixed salad leaves; A pinch of salt and a good grind of black pepper; 1 fat clove of garlic; 1 preserved lemon; 3 tbsp red wine vinegar; 1 yellow courgette – or another green one if you can’t get hold of a yellow; 5 tbsp light cooking oil; 1 green courgette; A few tbsp Vegan Ricotta; 1 × 400 g tin of cannellini beans

Preparation info

Serves
2
as a side dish

Difficulty
Easy

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This simple salad is light and refreshing, ideal for a simple lunch or side dish, or can be extended into a larger meal by tossing with warm or cold pasta.

Ingredients

1 × 400 g tin of cannellini beans
A few big handfuls of fresh lamb’s lettuce or mixed salad leaves

Preserve
Lunch
Side dish
Gluten-free
Vegan

Method

First make your dressing. Finely mince the preserved lemon into tiny pieces, by slicing it thinly, then chopping the thin slices with a large, heavy chef’s knife. Transfer to a small clean jar with a tight fitting lid. Grate in the garlic using the small holes on a box grater, or very finely slice it. Measure in the vinegar and then the oil, and season with a little salt