Weekends are a time for indulgence – a fancy breakfast, a glass or two of wine, a baked good, perhaps some extravagant meals. And if, like me, you only have a one day weekend, that means you have to squeeze all that indulgence into half the time. It’s hard work. Consequently on Mondays I like to have a well-intentioned, guilt-free start to the week, with a healthy bowl of porridge for breakfast and a light, vegetable-based lunch. Behold one of my go-to salads. It’s the easiest thing in the world to throw together, and is surprisingly tasty for something so simple. This is an attractive side salad for 4, or a nice lunch for 2 with a hunk of brown bread on the side.
Butterbean, Tomato & Olive Salad
From Cranks Bible, serves 2-4
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 onion, thinly sliced
450g tomatoes, sliced
400g can butterbeans, drained
generous handful black olives
1. Put the oil and vinegar into a mixing bowl and season.
2. Add the onions, tomatoes, beans and olives. Turn gently to mix everything well.
3. Divide onto individual plates and serve!