Woolworths TASTE


Warm Italian bean salad with toasted bread

Leftovers: Canned beans and bread

Drain and rinse any leftover canned beans to make up 600 g. Whisk ¼ cup olive oil, ¼ cup canola oil, 2 chopped garlic cloves, 20 g chopped Italian parsley, 1 T Dijon mustard, 4–6 chopped anchovy fillets, the juice of ½ lemon, 2 T red wine vinegar and salt to taste. Pour over the beans and marinate for 30 minutes. Toast torn pieces of leftover bread drizzled with olive oil in the oven until crisp and golden. Add to the beans and coat in the dressing. Allow to stand

You're reading a preview, sign up to read more.

More from Woolworths TASTE

Woolworths TASTE4 min readFood & Wine
Tamsin Snyman
I started working in the food industry very young, because of my mom, Lannice Snyman. In standard five, we would bake chocolate brownies and make boerewors rolls at Saturday sports fixtures. Then, because my mom was writing recipes for her cookbooks,
Woolworths TASTE2 min read
Behind the bar: Devin Cross earned his stripes at several Cape Town bars (The House of Machines, Outrage of Modesty and The Orphanage) before opening Mootee with fellow bartenders in Joburg. After the avant-garde bar sadly closed, his conceptual cock
Woolworths TASTE10 min read
What’s For Pudding?
“Frangipane tarts always remind me of my dad. Growing up, we lived in quite a healthy home. My mom would limit the ‘junk’ foods we were exposed to and we were offered alternatives to sweets, such as grapes, raisins, dark chocolate, and my dad’s all-t