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This succulent and spicy salad makes an excellent starter. Serve it with some bread to mop up the delicious juices.

SERVES 4 AS A STARTER, 2 AS A MAINS SALAD DISH

225g (8oz) baby button mushrooms

3 tbsp vegetable oil

3–4 tsp ground coriander

2 garlic cloves, crushed

125g (4oz) dried butter beans, soaked, cooked and drained; or 400g can drained and rinsed

1–2 tbsp freshly squeezed lemon juice

salt and freshly ground black pepper

TO SERVE

2 handfuls of salad leaves

2 tbsp chopped fresh flat-leaf parsley

Wash the mushrooms and halve or quarter them if necessary.

Heat the oil in a saucepan and add the mushrooms. Fry for 2–3 minutes, just to tenderise them, then add the coriander and garlic, and fry for a minute or two more.

Remove the pan from the heat and add the butter beans and lemon juice, seasoning with salt and pepper to taste.

You can serve this salad straight away, warm and juicy from the pan, or let it cool. Pile it up on a base of pretty salad leaves and scatter with chopped parsley.