Ingredients

For the salad

200 g green beans
2 medium-large potatoes, peeled and sliced
a large handful of fresh rocket, cleaned
a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed

For the pesto

a large handful of fresh, cleaned basil (and some for garnish)
2 small zucchini, cleaned
a large handful of pine nuts (and some more for garnish)
5-6 tablespoons extra virgin olive oil
5-6 tablespoons filtered water
whole sea salt, just enough to taste
a squeeze of lemon juice

Makes 2 servings.

Directions

Cook the green beans al dente in salted, filtered water. Steam the potato slices. Drain the beans, then transfer them into a salad bowl. Add the steamed potato slices and let cool.

To make the pesto, combine the basil, zucchini, pine nuts, olive oil, water, salt and lemon juice in the bowl of a food processor. Process until rather creamy.

Once the beans and potatoes are cold, add the rocket, the capers and the pesto and toss gently. Add some extra olive oil, if needed. Garnish with some basil leaves and pine nuts and serve.

Ingredients

For the salad

3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
4-5 fresh, ripe but firm figs
4 handfuls of rocket
2 small, ripe but firm white peaches

For the dressing

8 tablespoons extra virgin olive oil
1 teaspoon ground mustard
7 teaspoons agave syrup
8 teaspoons balsamic vinegar
whole sea salt, just enough to taste
2-3 handfuls of fresh, ripe raspberries

To complete

thyme sprigs, to taste
fresh chives, to taste

Directions

Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry  if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).

Place all the dressing ingredients except the raspberries in a jar with a tight-fitting lid and shake well. Add the raspberries, shake a little more and refrigerate until ready to serve.

Once the green beans are completely cold, you can proceed making your salad. Wash and trim the figs then cut them into wedges. Wash the rocket and pat dry it with some paper towel. Wash the peach and slice it, removing the stone.  Add the figs, rocket and peach to the salad bowl  where you previously put the green beans. Toss and mix, drizzle with the dressing, garnish with the thyme and chives and serve.

Thoughts, tips, ideas

Very refreshing and satisfying without being heavy, this salad is perfect for a light lunch but also works well as a second course.

If you don’t like balsamic vinegar, you can replace it with apple vinegar (in which case I suggest adding some extra agave syrup). You can also use rice malt syrup instead of agave but the vinaigrette might turn out a bit thicker.

Ingredients

200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it -use 1 part farro, 2 parts water)
the juice of 1 lemon
2 large handfuls of  fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
5-6 sun dried tomatoes, soaked in natural mineral or filtered water for about 30 minutes
a handful of capers, soaked in natural mineral or filtered water for about 10 minutes
2 cloves of garlic, peeled
a small handful of fresh mint
a couple leaves of fresh basil
10-12 cherry tomatoes, washed
extra virgin olive oil, to taste
whole sea salt, just enough to taste
chilli powder, to taste

Makes 4 servings.

Directions

Put the farro and the water in a pan. Add the salt and bring to a boil over medium heat. Turn the heat down a little, cover with a lid and let cook. The farro should be ready in about 30 minutes (about 15 if you are using a pressure cooker). As soon as the farro is cooked al dente, drain well and transfer it into a large salad bowl. Pour half of the lemon juice over it, stir well and let cool (first at room temperature, then in the fridge).
In the meantime, cook the green beans in boilig salted water (5-6 minutes should be enough, do not overcook). Drain the green beans, rinse them under cold running water, pat dry and transfer them into a bowl. Add the remaining lemon juice and let cool (first at room temperature then in the fridge). Once the soaking time is over, rinse the sun dried tomatoes, pat dry them and chop or cut them. Rinse the capers and pat dry them. Mince the garlic, mint and basil. Cut the cherry tomatoes into halves or wedges. When both the farro and the green beans are cold mix them together in the salad bowl and add the remaining ingredients. Toss, sprinkle with oil, salt and chilli powder and toss once more just before serving.

Thoughts, tips, ideas

Pearled or semi-pearled farro can be substituted with whole farro or barley (pearled or whole). If you use whole grains, they need to be soaked first and of course the cooking time varies from grain to grain.

Ingredients

200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
1-2 teaspoons poppy seeds

For the dressing

2 cloves of fresh garlic, peel removed
2-3 cm of fresh ginger root, skin removed
2 handfuls of fresh parsley
juice of 1 lime
4 tablespoons extra virgin olive oil
a pinch of whole sea salt

Makes 2 servings.

Directions

Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry  if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).

To make the dressing, mince the garlic and the ginger. Wash and finely chop the parsley. Transfer garlic, ginger and parsley into a bowl, add the lime juice, olive oil and salt and mix well. Keep in the fridge until ready to use.

Pour the dressing over the beans, add the poppy seeds, and mix it all together (I suggest using your fingers). Check whether the dressing needs some extra olive oil. Divide between serving plates and enjoy. This makes a great, light and flavourful side dish.