Butter Bean, Tomato and Red Onion Salad

Serve this salad with toasted pitta bread for a fresh summer lunch, or as an accompaniment to meat cooked on the braai or barbecue.

To make a variation add a 200g tin of tuna. Drain and flake the tuna and stir into the bean salad. For extra colour and flavour, stir in a handful of pitted black olives and a handful of chopped fresh parsley or a teaspoonful of capers and a couple of gherkins, chopped or sliced.

To make a wholesome version of the Italian salad, Panzanella, tear half a loaf of ciabatta into bit size pieces and stir into the salad. Leave to stand for 20 minutes before serving.

Ingredients:

2 x 400g cans butter beans, rinsed and drained

4 plum tomatoes, roughly chopped

1 red onion, finely sliced

Sea salt and freshly ground black pepper

45ml herb infused olive oil

Method:

Mix together the beans, tomatoes and onions in a large bowl. Season with salt and pepper and stir in the oil.

Cover the bowl with cling wrap and chill for 20 minutes before serving.

Courgette Salad with Capers Feta and Mint

Ingredients:
1 Medium sized Courgette - about 300g
45ml olive oil
30ml balsamic vinegar
15ml clear honey
1 garlic clove, peeled and crushed
3 shallots, peeled, halved and sliced
30ml capers,drained
15 mint leaves, finely chopped
Sea salt and freshly ground black pepper
80g feta cheese, cubed

Method:
Top and tail the courgette and shred into ribbons using a potato peeler.
Mix together the olive oil, vinegar, honey and garlic.
Toss the courgette in the dressing and leave it to marinade far half an hour.
Mix in the shallots, capers and mint, season to taste with salt and pepper and serve topped with Feta.