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Cannellini bean & preserved lemon salad

Serves 4
Prep time: 10 minutes
Cooking time:

Tangy and full of flavour, this is best served with grilled meat or simply as a vegetarian snack with fresh crusty bread.



  • 1 x 400 gram-can cannellini beans, drained and rinsed
  • ½ cup baby capers, drained and rinsed
  • ½ cup olive oil (extra virgin is nice)
  • ¼ cup lemon juice
  • 3 spring onions, trimmed and thinly sliced
  • 4 anchovy fillets, finely chopped
  • ½ preserved lemon (pith and flesh removed), finely chopped
  • 1 cup mint leaves
  • 1 cup parsley leaves, coarsely chopped
View the method
  1. Dry the beans and capers on paper towel and place in a bowl.
  2. Add all the remaining ingredients except the herbs, toss gently to mix, cover and chill for an hour. Stir through the fresh herbs just prior to serving.
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