Italian Bean Salad

with Basil, Watercress, Carrot, Croutons and lashings of Olive Oil

 Serves 2

 Ingredients:

-       1 tin beans such as borlotti, butter or cannellini

-       85g watercress

-       Fresh basil leaves

-       1 large carrot

-       Croutons (either half bag store bought or make your own)

-       Olive oil

-       Sea Salt

-       Cracked Black Pepper

-       Grated hard cheese, like Grana Padano

If you are making your own croutons, chop some slightly stale bread into small chunks and put them on a baking tray – drizzle with olive oil and any seasoning you like. Bake in a medium oven for around 10 minutes, or until golden & crispy.

 Method:

1. Drain and rinse the beans. Cut the carrot in half to make two shorter lengths, then using a vegetable peeler cut it into ribbons.

2. Roughly chop the basil leaves. Toss them with the carrot and watercress to combine.

3. Scatter the croutons on top, drizzle a everything with a good amount of olive oil, sprinkle on some grated hard cheese and plenty of salt and pepper.

Photography by Lara Jane Thorpe