This Month's Recipe...
Butter beans, olive oil, black olive paste, parsley and courgettes
From page 160 of Kitchenella.
I can usually buy all the ingredients for this earthy, sustaining salad in my local late-night shop – fresh courgettes are a must.
Serves 4
2 courgettes
juice of 1 lemon
¼ teaspoon sea salt
1x400g can butter beans
1 heaped tablespoon black olive paste (tapenade)
6 tablespoons extra virgin olive oil
leaves from 6 sprigs flat-leaf parsley, chopped
Trim the courgettes and cut them in half lengthways, then slice each one across very thinly with a potato peeler to make thin half-moon shapes. Put in a bowl with the lemon juice and salt and leave for a few minutes. Drain the butter beans and combine with the olive paste and the oil. Mix well and add the parsley with the courgettes. Mix again, turning everything in the bowl over and over so all is well coated with the dressing.
