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Known for its peppery taste, rocket is commonly used to intensify flavour in salads. Here, it packs a punch with the protein and fibre of the cannellini beans, the bite from the red onion and the hit of lemon from the homemade vinaigrette. Rocket – and all greens – are full of protective nutrients that are crucial for a healthy nervous system. Studies show that people who consume one to two servings of greens every day experience fewer memory problems and cognitive decline than people who rarely eat greens.
Cannellini Bean Salad with Lemon and Rocket
Serves 4
Ingredients
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
salt and freshly ground black pepper
1 x 400g tin of cannellini beans, drained and rinsed
1 red onion, thinly sliced
4 large handfuls of rocket
Method
Combine the oil, lemon juice and zest, mustard and some salt and pepper in a large bowl, stirring with a whisk. Add the beans and onion and toss well to coat. Add the rocket and toss gently to combine.
Extracted from Mediterranean Mood Food: What to eat to beat depression and live a longer, healthier life by Paula Mee (Gill Books, €19.99). Photography by Joanne Murphy.
Join dietitian and author Paula Mee and professor Ted Dinan for an informative in conversation event to celebrate the launch of her new book, Mediterranean Mood Food, in Eason, O’Connell Street, Dublin on April 30 at 6.30pm. For more information, visit easons.com/eason-events/paula-me/