Dining al desko: Brussels sprouts and bean salad

Brussels sprouts have a bad reputation. This is generally the result of boiling them to death without adding anything for flavour. In this salad they redeem themselves, coupled with cannellini beans for plant-based protein, they make a perfect vegan lunch or a side dish if you can’t give up meat.

Brussels sprouts and bean salad


  • 400g Brussels sprouts
  • 1 tin (400g) cannellini beans
  • 1 red onion
  • 3 cloves garlic
  • ½ lemon, juice only
  • Salt and pepper


  1. Prepare the Brussels sprouts by removing the outer leaves and cutting off the end.
  2. Peel and slice the onion and fry gently until translucent, taking care not to let them burn.
  3. Add the garlic and cook for a few more mins until fragrant.
  4. Add the Brussels sprouts and cook for approx. 5 mins until soft but not brown.
  5. Add the cannellini beans and gently stir through, being careful not to break the beans.
  6. Cook for another five mins.
  7. Season with salt and pepper and a squeeze of lemon juice.
Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).