There’s not a lot to say about this salad, except that it is surprisingly substantial and goes very well with flatbread.  Oh, and it’s based on the house salad from Restaurant Tiffany in Prishtina, Kosovo – one of the finest establishments in the world.

Ingredients

1/2 head of lettuce

6-8 radishes

1 carrot

1 leek

1/2 cucumber

80-100g butter beans

80g feta

1-2 beetroots

lemon juice and salt, to dress

Method

Step 1: cut iceberg into chunks and arrange in the bottom of your salad bowl.

Step 2: use a vegetable peeler to create strips of cucumber and carrot.

Step 3: chop leeks, beetroots and radishes, well, as you see fit.  Bite size bits seem to work best for salad.  Right? I’m less particular about these vegetables, apparently…

Step 4: drain beans or, if using dried beans: soak, rinse and cook for about 30 mins.  But be careful – butter beans turn to mush super fast if you overcook them, so some care is needed.

Step 5: arrange each vegetable into a nest of its own on top of the lettuce, and sprinkle the cheese in the middle.  This way of serving it allows people to avoid the bits they don’t like. (Not that you would dislike any of these magical ingredients but some people are crazy.  See for example people who don’t like Sunday roasts).

Step 6: dress with a pinch of salt and lemon juice.  Et voila, you are done!  Serve a stronger vinaigrette dressing on the side and consume with plenty of fresh flatbread.