1 lb (450 g) cooked white fish, flaked
salt and freshly ground black pepper
vinaigrette dressing
1 shallot or 4 spring onions
8 oz (225 g) haricot beans
2 apples
1 orange
2 - 3 tablespoons chopped fresh herbs, as available
4 oz (100 g) black olives, stoned (seeded)
4 tomatoes, peeled and quartered
2 sticks celery, finely sliced
1 crisp lettuce or Watercress (salad cress) to serve
salt and freshly ground black pepper
vinaigrette dressing
1 shallot or 4 spring onions
8 oz (225 g) haricot beans
2 apples
1 orange
2 - 3 tablespoons chopped fresh herbs, as available
4 oz (100 g) black olives, stoned (seeded)
4 tomatoes, peeled and quartered
2 sticks celery, finely sliced
1 crisp lettuce or Watercress (salad cress) to serve
method
1. Cover the beans with water and soak overnight. Drain, cover again with water, then simmer for about 2 to 3 hours in a covered pan until tender.
2. Drain, season with salt and pepper (do not add any salt until the beans have been cooked as otherwise they will become rather tough) and while the beans are still hot, toss them in the dressing.
3. Flake the fish, slice the shallot or spring onions, core the apples and chop into tiny chunks, leaving the skin on.
4. Peel, segment and chop the orange, keeping the juice.
5. Combine all the ingredients in a large bowl and check the seasoning.
6. Arrange on a bed of crisp lettuce or watercress.
2. Drain, season with salt and pepper (do not add any salt until the beans have been cooked as otherwise they will become rather tough) and while the beans are still hot, toss them in the dressing.
3. Flake the fish, slice the shallot or spring onions, core the apples and chop into tiny chunks, leaving the skin on.
4. Peel, segment and chop the orange, keeping the juice.
5. Combine all the ingredients in a large bowl and check the seasoning.
6. Arrange on a bed of crisp lettuce or watercress.
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