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Martin Bosley's recipe of the week

White Bean Salad


Martin says: :: ““This Salad works well with any grilled seafood, but especially with barbecued prawns.”

Ingredients / Serves 4

440g can white beans
2 tomatoes, deseeded and cut into 1cm dice, or sundried tomatoes, chopped
½ cup chicken stock
2 tbsp olive oil
juice of 1 lemon
2 tbsp chopped parsley
1 fennel bulb
½ Lebanese cucumber, deseeded and diced
1 bunch spring onions, sliced
120g Gruyere cheese
salt and freshly ground black pepper


Rinse the beans under cold running water and drain in a sieve. Mix well with the tomato. Whisk together the stock, oil, lemon juice and parsley and set aside. Trim the tops and the base off the fennel. Thinly slice the fennel on the diagonal and mix into the beans with the cucumber and spring onions. Thinly slice the cheese, stir gently through the beans and add the dressing. Season with salt and pepper