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Greens and beans brisket salad

Leftover brisket salad with greens ‘n’ beans.
Leftover brisket salad with greens ‘n’ beans.Katrina Meynink

easyTime:< 30 minsServes:2 as a light meal, 4 if served as part of a spread

Nutty, sweet and salty, the French cheese comte lifts this generous warm salad in an unexpected (and completely delicious) direction. In my mind it is a very necessary addition.


  • 2 tbsp olive oil

  • 1½ cups cooked, shredded brisket

  • 400g can butter beans, rinsed and drained

  • ½ tbsp cumin

  • 2 garlic cloves, crushed

  • 8-10 small-medium cavolo nero leaves, roughly chopped

  • 1 bunch English spinach, washed, trimmed

  • 1 cup finely grated comte

Honey-mustard dressing

  • 1 tbsp honey

  • 1 tbsp Dijon mustard

  • 5 tbsp olive oil

  • juice and zest of 1 small lemon


  1. Step 1

    To make the dressing, whisk all the ingredients together in a small bowl. Season with salt and pepper and set aside.

  2. Step 2

    Place a frying pan over medium heat. Add the oil and once hot, add the brisket, butter beans, cumin and garlic. Cook, stirring regularly, until the brisket is crisping at the edges and the beans are warmed through, even taking on a little colour in spots. Add the cavolo nero and cook for another minute or until the leaves are just soft.

  3. Step 3

    Place the trimmed spinach into a large serving bowl, top with the brisket and bean mixture and drizzle over the dressing. Season with salt and pepper and finish with the grated comte.