cannellinilemonsalad

Cannellini bean and preserved lemon salad

  • Serves 4
  • Prep time: 10 mins0

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

Ingredients

  • 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

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.