This may seem like a rather unlikely combination and I do have a tendency to use fruits in my salads for a sweet element, and the flavours in this salad contrast and complement each other quite well. First we have the crunchy apple, the pungent and piquant blue cheese and the smooth and soft butter beans. The beans don’t actually have much taste but they do give a nice texture and are an important source of protein. Also depending on the salad leaves you use you will get some pepperiness (such as rocket) or a smoother rounder flavour (such as watercress). One note about the blue cheese is that not all are suitable for vegetarians. Usually this is indicated somewhere on the label (or in the nutritional information). As a rule of thumb Italian and French blue cheeses are not suitable for vegetarians because of how they are made. However some brands of Stilton, Danish Blue and German Cambrazola are clearly labelled as suitable for vegetarians.
- 75g blue cheese
- 0.5 red apple
- 200g butter beans (cooked and drained)
- 100g cucumber
- 1 red chilli
- 1 tbsp pumpkin seeds
- salad leaves
- 2 tbsp extra virgin olive oil
- 0.5 lemon juice
- salt and pepper to taste
- sprinkle of sumaq (optional)
- Add the butter beans to a bowl and crumble the blue cheese .
- Slice the chilli and the red apple into thin slices and add to the bowl.
- Chop the cucumber and sprinkle in the pumkin seeds.
- Season and dress with the olive oil and the lemon juice.
- Assemble the salad by placing a good handful of salad leaves on the plates and add the rest of the dressed ingredients.
- Sprinkle with some lemony sumaq if you have some but this is entirely optional.