Is that you Spring? For the first time this year I put on some sunnies and removed one of my many coats, the first buds of daffodils sprouting from their winter roots.

And as Vitamin D is my jam, I’ve noticed a small joy in the buzz of the city, daydreaming of picnics in the park, a cold pint in a beer garden, and…sandals. This is a time of year for growth and development, revisiting those intentions from the start of the year, and as we crawl out of winter into spring, it should only be appropriate that this weeks recipe is a warm salad – a cheeky nod to both seasons.

INGREDIENTS (for 1 hungry person or a side for 2)

25g half coriander half flat leaf parsley
100g green beans
1 shallot
1 can of butter beans
2 cloves garlic
3 tablespoons capers and their brine (or less if capers salty goodness ain’t your thing!)
Olive oil

METHOD

Turn on the grill and toss the butter beans in the garlic and olive oil and pop them under. They should take around 10 mins and keep tossing regularly. Blanch the green beans for a couple of minutes then throw into cold water to stop cooking.

Finely dice the shallot and fry off with a little olive oil and then add the capers for a minute or two.
Roughly Chop your coriander and parsley.

The butter beans should be slightly charred and crispy now which makes them taste unreal.
Add all the ingredients to a mixing bowl and toss together. Serve with a pita bread and a final splash of olive oil.

You can never call beans boring ever again.