Riverford Wicked Leeks
Celery, tomato and bean salad recipe image

Print Celery, tomato and bean salad

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.


Salad recipes   |   Vegan recipes  


  • 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 & chopped
  • Zest & juice of ½ lemon
  • 1 can cannellini or haricot beans, rinsed & drained
  • 50g black olives, pitted & chopped in half
  • Small handful fresh parsley, chopped
  • Salt & pepper


  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.
  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.
  3. Add the tomatoes, lemon and beans. Reduce the heat and simmer for about 5 minutes. Season, add the olives and parsley to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes