Rocket, olives and cannellini beans make for a wonderfully flavourful, yet light salad. Perfect as a low-carb meal or as a side.




Skill level

Average: 5 (1 vote)


  • 400 g drained, rinsed tinned cannellini beans (see Note)
  • ¼ cup finely chopped flat-leaf parsley
  • 160 g pitted green Sicilian olives, finely chopped
  • 1 small clove garlic, crushed 
  • finely grated zest and juice of 1 small lemon
  • 40 g baby rocket leaves
  • 80 g parmesan, shaved

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 15 mins

1. Combine the beans, parsley, olives, garlic, lemon zest and juice together in a bowl and season with freshly ground black pepper. Stand at room temperature, tossing occasionally, for 15 minutes to macerate.

2. Divide the bean mixture among plates, top with the rocket leaves and sprinkle with the parmesan shavings to serve.



• You will require 2 x 400 g tins of cannellini beans for this recipe. Store any leftover beans in an airtight container in the fridge for up to 3 days.


Recipe from The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor. [Macmillan Australia, RRP $36.99]. Photography by Rob Palmer.