Pickled Radish and Bean Salad
Ingredients
- 1/2 cup sunflower seeds
- Olive oil
- Salt
- Cucumbers
- Cannellini beans
- Handful of chives
- Handful of parsley
- Pickled radishes
- Half a lemon
- Pepper
Preparation
Toast 1/2 cup of sunflower seeds with a little olive oil and salt.
Slice the cucumbers.
Soak and cook cannellini beans or open a can.
Chop the chives and parsley.
Zest and juice half a lemon.
Place cucumber and beans in a bowl with the lemon zest and juice.
Add the chopped herbs and a splash of olive oil. Season with salt and pepper.
Arrange the mixture in a bowl, place pickled radishes on top, and sprinkle with the toasted sunflower seeds.
