Ingredients

Method

• 400 g can of butter beans
• ¼ cup chopped mint
• 8 smashed anchovy
• 1 chilli, chopped
• Red-wine vinegar
• Olive oil
• 1 thinly sliced red onion
• 1 punnet of Mediterranean vine tomatoes
• 1 T olive oil

Method

Ingredients

Drain and rinse can of butter beans and add to a large bowl. Add chopped mint, smashed anchovy fillets, chilli, chopped, and a splash of red-wine vinegar.

Drizzle with olive oil, toss with thinly sliced red onion and season to taste. In a pan over a medium to high heat, fry a handful of plump vine-ripened tomatoes in olive oil until blistered. Add to the salad while warm and serve.