Vikki’s Haricot Bean and Barley Rusk Salad
Vikki's 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.
Ingredients
100 g dried haricot beans
6 cups of water
2 large or 4 small barley rusks
3 medium-sized ripe tomatoes
1 lemon preferably meyer
2 handfuls of dill finely chopped
1 large ripe avocado
2 handfuls of flat leaf parsley roughly torn
Sea salt
Pepper
Extra virgin olive oil EVOO
Preparation
Watch the full recipe video below. Subscribe to my YouTube channel by clicking the Subscribe link on the video.
Preparing Vikki's Haricot Bean and Barley Rusk Salad
- Place the dried beans in a bowl, cover them with 2 cups of water and allow them to soak for at least 4 hours
- 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
- Once cooked, drain the beans and set them aside to cool
- 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
- Slice the tomatoes in half and grate the tomato flesh in a large serving bowl (keeping the seeds)
- Squeeze in the juice of one a lemon
- Season with sea salt and a few good grinds of pepper
- Add a generous amount of EVOO
- Add the dill
- Using a small spoon, scoop out the flesh of the avocado in small chunks and add these to the serving bowl
- Add the cooled beans and the parsley
- 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
- Taste for olive, lemon juice, salt and pepper and add more as required
- Plate up the salad and garnish with a little parsley and another drizzle of EVOO
- Serve and enjoy!
