My cooking style is very much inspired by my mother, so this month it’s L for Linda. She made the best salads I’ve ever had! I particularly love this recipe for Sicilian Bean and Potato Salad, published in her cook book Linda McCartney On Tour. If you try this recipe please Instagram a photo and tag us at #pforpeckish as we’d love to see them!

Prep time: 20 minutes

Cooking time: 15 minutes

Gluten Free, Vegan 

Ingredients

450g (1lb) new potatoes, unpeeled

450g (1lb) French beans, cut into 2.5 cm/1 inch length

225g (8oz) haricot or cannellini beans (cooked or tinned)

1 small red onion, finely chopped

50g (2oz) black olives, pitted and sliced

1-2 tablespoons capers

Parsley, freshly chopped to garnish

Vinaigrette 

1-2 tablespoons Dijon mustard, fine or grainy

2 tablespoons fresh lemon or lime juice OR 2 tablespoons wine vinegar, balsamic vinegar or cider vinegar

6 tablespoons extra virgin olive oil

1 garlic clove, crushed (optional to taste)

sea salt and black pepper to taste

 

 Method

• Place the potatoes in a pan of cold water and bring to the boil, cook the potatoes until tender, approx. 10-15 minutes. Allow to cool slightly and cut in half.
• Steam the French beans either in a steamer or in a colander placed over the pan of potatoes, this should take 3-5 minutes.
• Whilst the beans and potatoes are cooking prepare the vinaigrette, by mixing the mustard with either the lemon or lime juice or vinegar together in a small bowl, then whisk in the olive oil gradually. Stir in the garlic if you are using it and season to taste with salt and pepper.
• Mix the potatoes, beans, onions, black olives and capers in a large boil.
• Pour sufficient vinaigrette over the salad to moisten and toss well. Sprinkle with parsley and serve.