BUTTER BEAN AND ITALIAN PARSLEY SALAD

1 lemon, zested and juiced
olive or nut oil to taste
salt and pepper to taste
sugar, optional
1 tin butter beans, drained
1 rib of celery without leaves, sliced
couple of spring onions, sliced
peppadew, sliced
huge amount of Italian flat leave parsley (not the curly one), chopped

Mix oil, lemon zest and lemon juice and season with salt and pepper.
Add a bit of sugar if needed.
Mix the dressing with the salad ingredients. Test and add seasoning to taste.
The flavour improves if the salad is left resting for a while.
Keeps well in fridge.

Note:
Tuna can be added to the salad for a main meal.

Recipe and photo: Petro Borchard