Cannelini beans, green olive, smoked salmon and lemon

Cannellini beans are having a moment and this is my favourite way to have them — barely simmered in lots of olive oil, green olives, lemon, chilli, dill and salt.

Allow the flavours to marry and get saucy.

You could enjoy this in more ways than just alongside a slice of toast. This cannelini bean salad is perfect as a side to a whole fish, with a roast chicken or as a salad for an easy lunch.

Ingredients:

1 can cannellini beans, rinsed and drained

Zest of two lemons

5 tbsp olive oil

1 garlic clove, sliced

1/2 tsp chilli flakes

50g green olives, sliced

1 tbsp dill, chopped

Juice of 1/2 a lemon

1 long green chili, sliced thin

Salt and pepper

1 tin of smoked salmon

Method:

Combine everything except the salmon in a small saucepan and bring to a low heat.

Simmer and stir for 10 mins.

Scatter beans over a plate. Top with salmon, fresh dill, extra olive oil and salt.

Enjoy with a slice of sourdough toast.

---