Special Diet

  • 300 g (10 oz) small new potatoes, scrubbed and halved
  • 200 g (7 oz) fine green beans, topped and tailed and halved
  • 400 g (13 oz) can cannellini beans, drained and rinsed
  • 75 g (3 oz) pitted black olives, sliced
  • ½ small red onion, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • grated rind and juice of 1 large lemon
  • pinch of caster sugar
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped flat leaf parsley
  • salt and black pepper

Cook the potatoes in a large saucepan of boiling water for 12–15 minutes until tender, adding the green beans for the last 3 minutes. Drain and refresh under cold running water.

Place the cannellini beans, olives and onion in a large bowl and stir in the potatoes and green beans.

Whisk together the oil, lemon rind and juice, sugar and salt and pepper in a jug, then stir in the chopped herbs. Pour over the bean and potato mixture and toss well before serving.

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