- 400g flat beans
- 1 red onion
- 1 lemon
- 400g vine tomatoes
- 400g tin of cannellini beans
- A handful of flat leaf parsley
- 125g ricotta
- 25g chopped hazelnuts
- Sea salt + black pepper
- 1 tbsp olive oil
- Hot Water
- 1.
Add 1 tbsp olive oil and toss well to mix. Taste and add more salt, pepper or lemon juice, if you think it needs it.
- 2.
Divide the salad between 2 plates and crumble over the ricotta to top. Scatter over the chopped hazelnuts. Crack over a little extra black pepper and drizzle with a little olive oil. Serve straight away.
- 3.
Fill and boil your kettle. Trim the woody ends from the flat beans, then slice them on the diagonal into bite-sized pieces.
- 4.
Place a pan on a high heat. Add the hot water and season with salt. Tip in the flat beans and cook for 5 mins till they're tender but still have a little bite. Drain the beans and rinse under cold water. Set them aside.
- 5.
Trim, peel and finely slice the red onion. Add the onion to a large mixing bowl. Finely grate in the zest from the lemon and squeeze in the juice from half the lemon. Season with salt and pepper. Stir well to mix.
- 6.
Remove the stalks from the tomatoes. Slice the tomatoes in half horizontally, then slice each half into quarters. Add these to the red onion. Drain the cannellini beans. Rinse well then add to the mixing bowl. Tip in the flat leaf beans. Finely chop the parsley leaves and stalks and add these to the bowl.
