Creole spiced bean and vegetable salad

Serves 6 2 tbsp. olive oil 1 onion, peeled and thinly sliced sea salt and black pepper 200g French beans, trimmed 2 courgettes, trimmed and sliced into 11/2cm rounds 8 spring onions, trimmed and cut into short lengths 400g tin haricot or butter beans, rinsed and drained 400g tin cannellini beans, rinsed and drained 400g tin chickpeas, rinsed and drained 250g cherry tomatoes, halved bunch of flat leaf parsley, leaves only, roughly chopped bunch of coriander, leaves only, roughly chopped

Creole spice mix: 11/2 tsp. sweet paprika 11/2 tsp. dried basil 11/2 tsp. dried thyme pinch of cayenne pepper, or to taste pinch of chili powder, or to taste
Heat the olive oil in a pan and add the onion with some salt and pepper. Stir frequently over a medium heat for 68 minutes until the onion is soft. Meanwhile, combine the ingredients for the Creole spice mix in a small bowl. Add to the pan and stir for another minute or two until fragrant. Tip the French beans, courgettes and spring onions into the pan and cook for 68 minutes until tender. Turn off the heat, add the tinned beans and chickpeas along with the cherry tomatoes, and toss to mix. Transfer the salad to a large bowl and stir in the chopped parsley and coriander. Serve slightly warm or at room temperature.

Copyright 2012 Gordon Ramsay Holdings Ltd.