Tuscan white bean, kale and tomato salad with capers, garlic lovage breadcrumbs and rosemary. Considering it's one of life's great pleasures there's not a whole lot of humour in the world of food blogging. It's a very very serious business. Then there's the IG teasers (really the main event for most who lack patience for scrolling through 20 high resolution photos and a story about when the blogger first tasted chocolate and what inspired them to create another choc chip cookie recipe). They veer between hand holding (shot after shot of saturated colour filled smoothie bowl combinations and Buddha bowls, so you get the point) and making you feel fucking useless....if a nine year old on MasterChef Junior can create a masterpiece in 45 minutes from nothing, what's wrong with you?! The pressure of cooking a dinner worthy of MasterChef, and learning how to use only half the plate and make it not look like half a meal. MasterChef keeps pizza delivery shops in business.
So on to the blah blah bit- I created this salad after rescuing a bag of dusty organic Tuscan beans (of unknown type) in a foodhall full of 'sexy' dead animals. The woman in the shop looked relieved someone wanted them. It looked like someone had handwritten the extensive Italian notes attached to the bag, and so then I had to have them.
It's just the beans cooked until just tender, steamed black kale and cherry tomatoes in a bowl, some stale bread processed and sauteed in olive oil flavoured with a couple of garlic cloves. Add lots of chopped rosemary and lovage (or parsley), scatter over the salad, with some capers, lemon juice, olive oil and salt. Pretty good. #plantbased #vegansk #veganlove #thecutiesworldoflove #morethanaroast #heirloombeans