"Haricot Bean and Barley Rusk Salad is a beautiful fusion of textures and flavours - haricot beans; crunchy, toasted barley rusks; and creamy avocados; brought together with ripe tomatoes, zingy lemon juice, dill and parsley! Perfect as a light meal or as a side to your favourite meat."
Haricot Bean and Barley Rusk Salad
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Prep time: 20mins
Serves or Makes: 5
Recipe Card
ingredients
- 100 gram dried haricot beans
- 6 cups water
- 2 large or 4 small barley rusks
- 3 medium ripe tomatoes
- 1 lemon
- 2 handfull of finely chopped dill
- 1 large ripe avocado
- 2 handfuls flat leaf parsley roughly torn
- sea salt
- pepper
- extra virgin olive oil
Method
Preparing the Barley Rusk and Haricot Bean Salad
Step 1
Place the dried beans in a bowl, cover them with 2 cups of water and allow them to soak for at least 4 hours
Step 2
Drain the beans and add them to a small pot with 4 cups of fresh water and gently boil for about 1 hour, or until tender
Step 3
Once cooked, drain the beans and set them aside to cool
Step 4
Place the rusks on a baking tray; bake them in an oven pre-heated to 180°C until golden brown (about 15 minutes); set them aside
Step 5
Slice the tomatoes in half and grate the tomato flesh in a large serving bowl (keeping the seeds)
Step 6
Squeeze in the juice of one a lemon
Step 7
Season with sea salt and a few good grinds of pepper
Step 8
Add a generous amount of EVOO
Step 9
Add the dill
Step 10
Using a small spoon, scoop out the flesh of the avocado in small chunks and add these to the serving bowl
Step 11
Add the cooled beans and the parsley
Step 12
Cut the rusks into large pieces, place them in the serving bowl with the other ingredients and mix them, ensuring the rusks are well coated with the tomato mixture
Step 13
Taste for olive, lemon juice, salt and pepper and add more as required
Step 14
Plate up the salad and garnish with a little parsley and another drizzle of EVOO
Serving the Haricot Bean and Barley Rusk Salad
Step 1
Serve and enjoy!
Key Points
Step 1
Fresh, ripe, summer tomatoes are best for this preparation, but you can use store bought tomatoes too. Purchase tomatoes with a deep red hue and do not refrigerate them (ever!!!!). If they are not ready to use immediately, allow them to sit out for a few days to ripen
Step 2
Fear not, the barley rusks will absorb all the tomato and lemon juices
Step 3
You can replace the haricot beans with larger, dried cannellini beans or if you are really pressed for time, you can always use canned beans that have been rinsed thoroughly!