- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 2 x 410g cans butter bean, drained
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch parsley, leaves roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.
TipGreat with cold roast meat or tuna steak. You could also use cannellini or haricot beans to make this salad, if that’s what you’ve got in your cupboard.