Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 244

This tastes like the bean salads you get all over Greece, which I love, but without all the hours of slow cooking. In fact, it’s almost instant, though it does benefit from sitting for an hour or so. Enjoy it with Greek salad, kalamata olives and ciabatta.

SERVES 4

4 tbsp extra-virgin olive oil

2 garlic cloves, crushed

2 tbsp tomato purée

2 tbsp freshly squeezed lemon juice

2 × 400g butter beans

Salt and freshly ground black pepper

chopped fresh flat-leaf parsley, to garnish

In a large bowl mix together the olive oil, garlic, tomato purée and lemon juice.

Drain and rinse the beans, and add to the bowl. Mix well and season with salt and pepper to taste.

If possible, let the salad rest for an hour or so for the flavours to develop.

Serve at room temperature, sprinkled with chopped parsley.