All Fired UpBBQ & Grill

Charred Spring Onion and Cannellini Bean Salad

Name: Charred Spring Onion and Cannellini Bean Salad
Total time: 40 min
Yield: 4 servings
Ingredients: A bunch of spring onions (approx 6); 1 can of cannellini beans, rinsed; 1 garlic bulb; Olive oil; Juice of 2 lemons; 50g Pecorino cheese, grated; 4-5 mint leaves, finely chopped.; Coarse sea salt

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 4Medium

Time40 min

Serves4

SkillMedium

ShowAll Fired Up

Method

For the Charred Spring Onion & Cannellini Bean Salad: Drizzle the garlic with olive oil and wrap in tinfoil. Leave on the grill, over the coals for 20-30mins

Drizzle the spring onions with olive oil and season with salt

Char the spring onion over the high heat (8-10mins) until soft & falling apart (you can remove the outside layer of skin if it becomes very charred).

Drain and wash the beans and put them in a large bowl.

Squeeze in the juice of 2 lemons & season with salt and pepper

Add 2 tbsp Olive oil, the grated cheese and mint.

Dice the charred spring onion and add to the bowl,

Remove the garlic from the wrapping and squeeze the roasted garlic into the bowl.

Mix well.

Cook's notes

Take the spring onions right past a light char — you want them properly soft and collapsing, around 8 to 10 minutes, as that's where the sweetness comes from.
If the outer layer blackens too hard, just peel it off before dicing; the tender inside is what you're after.
Give the garlic the full 20 to 30 minutes wrapped in foil so it turns soft enough to squeeze straight from the skins into the bowl.
Rinse and drain the beans well to wash off the tinny liquor before dressing them, so the clean lemon and cheese flavours come through.
Dress it while the onions and garlic are still warm — the beans drink up the lemon and oil far better than they do cold.

Serve with This sits happily next to almost anything off the coals — grilled lamb, sausages or a whole fish. On its own with some crusty bread and a few extra shavings of pecorino it makes a light lunch.

Make ahead & storage It keeps in the fridge, covered, for up to two days and the flavour only deepens as the beans sit in the dressing. Bring it back to room temperature before serving and refresh with a squeeze of lemon and a little more mint if it needs waking up.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

145kcal

5gprotein

7gcarbs

11gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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