Pic of Celery, tomato and bean salad

Celery, tomato and bean salad

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Celery, tomato and bean salad

Serves 4 35 min
This unusual vegetarian salad takes under half an hour to make. Served warm or cold, it's substantial enough to be a light meal in itself, and is a great way to elevate celery from its usual supporting role and put it centre stage.


  • 40g butter
  • 1 celery head, diagonally sliced into pieces
  • ½ tbsp chopped rosemary
  • 100ml dry white wine
  • small pinch saffron strands
  • 100ml veg stock
  • 300g tomatoes, deseeded and chopped
  • zest and juice of ½ lemon
  • 1 can cannellini or haricot beans, rinsed and drained
  • 50g black olives, pitted and chopped in half
  • small handful fresh parsley, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    In a large pan, melt the butter and add the celery and rosemary. Cook for 10 minutes or so on a gentle heat, until the celery is soft.
  • Step 2

    Add the wine, saffron and stock. Bring to the boil and cook for 8-10 minutes or until the liquid has reduced by about half.
  • Step 3

    Add the tomatoes, lemon and beans. Reduce the heat and simmer for about 5 minutes. Season, add the olives and parsley to serve.

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