Happy September!
Where has the Summer gone?! Luckily, the sun is still shining and we’ve got another quick, healthy summer recipe for you. This cannellini bean salad is perfect to throw together for the end of the BBQ season, plus keeps really well in the fridge for a more exciting office lunch when those inevitable grey clouds come back.
You will need:
- 1 tin of cannellini beans
- a handful of cherry tomatoes
- 2 cloves of garlic
- 1 red onion
- a bunch of parsley
- pancetta
- extra virgin olive oil
- salt and pepper
Drizzle some olive oil in a pan over a medium heat. Add diced red onion and finely chopped garlic. Let the onion soften, then add the pancetta.
Drain the cannellini beans and add to the pan, stirring until they soften slightly.
In the palm of your hand, gently squeeze a handful of cherry tomatoes into the pan – if you don’t want to get messy you can just dice them, but there’s something really nice about releasing all of the juices this way.
Season with salt and pepper, and leave to simmer for a couple of minutes.
Roughly chop some parsley and add to the pan, stirring gently.
Transfer to a serving dish and sprinkle with some extra parsley for colour.
This salad is great warm from the pan, but even more delicious cold the next day.
Buon Appetito!
D & G x
