I have so much to tell you right now but I worry I would bore you. Not sure anyone needs to hear my mixed emotions this week of how happy yet tired I am right now. How my feet hurt from this weeks daily15-hourr shifts yet how I don’t care because I feel so great that the classes were so awesome. How I want to shout it to the world (insert all positive adjectives here) how incredible it is to have Catherine in the office a couple of days a week now supporting me and on the flip side……why did I wait so jolly long?

This is boring, right? You don’t need to hear all of my boring inner thoughts. Only my husband needs to be exposed to this kind of stuff. I am sure it was part of our vows now that I think about it.  “I promise to love you in sickness and in health and when you are talking so much crap and that I am bored senseless but I promise to nod and smile despite wanting to poke pencils in my eyes”. For you, instead, I give you a deliciously easy and wholesome cannellini bean salad. This week was a time poor week. This salad is king when it comes to cooking when time poor.

This dish can be whipped up in no time at all. It is one of my favourite ‘throw together’ lunches or dinner. This salad is elevated when using cannellini beans you have soaked overnight and cooked. They last a few days, covered in your fridge ready to pop into salads and soups however when time poor, great quality store bought beans will do the trick too. Sometimes when I am taking this as leftovers for lunch, I love to poach an egg and place it perfectly on top and let it ooze through the salad because……..it’s the little things right? 

Wishing you a delicious weekend ahead. Go hop to this salad. It’s a winner.

Nellie

x

Cannellini bean and tuna salad

Serves 4

1 medium red onion, halved and thinly sliced
250g tin of great quality tinned tuna, drained and the meat separated loosely using a fork **
350g drained , cooked cannellini beans – homemade or tinned
Zest of 1 lemon
Raddichio
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Sea salt & freshly cracked black pepper
Basil leaves

Soak the onion in cold water for 10-15 minutes to take the edge off the raw onion flavour.

Place the onion in a mixing bowl along with the tuna and cooked beans. Add the raddichio and lemon zest. Using a jar or glass, add the extra virgin olive oil, red wine vinegar and mustard and combine. Dress the salad and coat evenly.

Season with salt and pepper.

Place in a bowl or serving platter and serve garnished with basil leaves.

** Omit the tuna for a true vegetarian version.