SHOPPING LIST: Cooking Skills: Pulses and Beans 1, Chapter 5 (Bean and Lentil Salads)

Green or Puy lentils (or tinned lentils), tinned kidney beans, cannellini beans, butter beans and chickpeas, green beans, tinned tuna in olive oil or spring water, cucumber, ripe tomatoes, red onion, spring onions, celery, feta, flat-leaf parsley, mint, dill, Dijon mustard, red wine vinegar, white wine vinegar, lemons, sugar, extra virgin olive oil, flaked sea salt and black pepper.

A chickpea and tomato salad (4 portions)
[ ] 400 g tin of chickpeas, drained and rinsed
[ ] 4 ripe tomatoes, diced
[ ] ½ cucumber, diced
[ ] ½ red onion, finely sliced
[ ] 2 lemons, juice
[ ] 4 tbsp extra virgin olive oil
[ ] 4 tbsp chopped parsley
[ ] 1 pinch flaked sea salt

A lentil salad with feta (4 portions)
[ ] 250 g green or Puy lentils, cooked as in chapter 1 and drained
[ ] 1 tbsp Dijon mustard
[ ] 2 tbsp red wine vinegar
[ ] 6 tbsp extra virgin olive oil
[ ] ½ cucumber, diced
[ ] 2 tomatoes, diced
[ ] ½ red onion, finely chopped
[ ] 100 g feta, crumbled
[ ] 3 tbsp chopped mint

A three-bean salad (6 portions)
[ ] 400 g tin of kidney beans, drained and rinsed
[ ] 400 g tin of cannellini beans, drained and rinsed
[ ] 200 g green beans, trimmed and cut into 3 cm pieces
[ ] 1 celery stick, finely diced
[ ] ½ red onion, finely sliced
[ ] 4 tbsp white wine vinegar
[ ] 1 tbsp sugar
[ ] 4 tbsp olive oil
[ ] 3 tbsp chopped parsley

A white bean and tuna salad (4 portions)
[ ] 2 tins of cannellini beans (400 g each), drained and rinsed
[ ] 160 g tin of tuna in olive oil, drained (keep the oil)
[ ] ½ red onion, very finely sliced
[ ] 2 lemons, juice
[ ] 3 tbsp extra virgin olive oil
[ ] 4 tbsp chopped parsley
[ ] 1 pinch flaked sea salt

For the experiments
[ ] A jam jar for shaking the dressing
[ ] A lunch box
[ ] Extra lemons