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This succulent mixture of flavours is delicious as a first course for four people, or as a light lunch or supper for two, served with some bread and something green and leafy to make the meal complete.

SERVES 2–4

3 tbsp extra-virgin olive oil

1 tbsp wine vinegar

salt and freshly ground black pepper

1 mild onion, sliced

450g (1lb) tomatoes, sliced

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

a handful of black olives

Put the oil and vinegar into a mixing bowl, or straight into a salad bowl, and add a little salt and pepper.

Add the onion, tomatoes, butter beans and olives and turn everything gently to mix the ingredients.

Serve from the bowl, or on individual plates.