Monks’ salad with garlicky dressing

Monks’ salad with garlicky dressing

Matt Harvey

You’ll find boiled vegetable salads all around the eastern Mediterranean. They are sometimes boiled in water and served warm with creamy dressings, or, as in this recipe, slow-cooked in oil to melting tenderness.

Spice bag


Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon allspice berries
1 red bullet chilli, split lengthways
1 bunch baby turnips
1 bunch baby carrots
8 baby leeks
8 shallots, peeled
1/2 small cauliflower, broken into florets
150g baby green beans
olive oil
60ml sherry vinegar
80ml extra-virgin olive oil
small garlic clove, crushed with ½ teaspoon salt
1/2 cup coriander leaves
salt and lots of pepper


  1. Wash, dry and trim all the vegetables. Put them in a large heavy-based casserole dish and pour on enough olive oil to cover them. Tuck the spice bag in amongst the vegetables and bring to the boil. Then lower the heat as far as possible – you just want to see the odd tiny bubble rising to the surface. Cook for about 10 minutes, by which time the vegetables should be just tender. Turn off the heat and leave the vegetables to cool down in the oil.
  2. Remove the vegetables from the oil and put them into a colander to drain. Discard the spice bag. Whisk together the vinegar, oil and garlic paste to make a dressing. Tip the vegetables into a large bowl and scatter on the coriander leaves. Pour on the dressing, toss everything together, then taste and season with plenty of freshly ground salt and pepper.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again