Lunching in a Time of Lockdown – A Simple Bean Salad

19 March 2020

Lockdown has arrived in KCC’s current base of Almaty, Kazakhstan as the battle against the spread of COVID-19 rages on. Entry to the city is being restricted, cinemas, bars, restaurants and many shops have been shuttered and food shops are only allowed to operate between 10.00 and 18.00.

While we haven’t seen much of the panic buying, except for runs on buckwheat, reported in other parts of the world ourselves, with city-wide quarantine looming it was a good opportunity to make sure our cupboards were well stocked up.

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The basic ingredients for KCC’s store cupboard bean salad – white beans, sun-dried tomatoes, olives, capers and red chilli flakes

Besides the usual bags of pasta, pulses, bulgur and rice and tins of tomatoes, beans and peas and packs of dried crackers, we’ve found the following items useful to have in supply: jars of olives, capers, sun-dried tomatoes and artichokes, olive oil, soy sauce, herbs, spices, mung beans, nuts, dried fruit and seeds.

Here’s a simple store cupboard bean salad to get us started. You’ll need a tin of beans, some sun-dried tomatoes, capers and olives. Add any fresh ingredients that you can get your hands on and dress with olive oil and vinegar or soy sauce.

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Voila – KCC’s store cupboard bean salad

With the staples listed above you can produce a healthy meal even if you have no way of cooking food as all the ingredients are ready to eat straight away (although the mung beans will of course need a few days to be sprouted into an edible form).

Zero Waste Tip: Don’t throw your spring onion roots away, instead use them to produce more leafy stems by following this tip from The Micro Gardener so you’ll have a ready-to-pick supply on your window sill to add to salads and soups:

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Ingredients (serves 2)

  • 250 g cooked white beans
  • 50 g capers
  • 10 black olives
  • 3 sun-dried tomatoes
  • 2 teaspoons olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon red chilli flakes (pul biber)

Method

  • Drain and rinse the beans, if using canned ones, and put in a salad bowl. Chop the sun-dried tomatoes and olives into small chunks and then add to the beans with the capers. Dress the salad with olive oil and soy sauce and sprinkle with red chilli flakes. Serve with bread or crackers.

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