Fried basil, tomato and mixed bean salad

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..gently fry the basil leaves..

Fried basil, tomato & mixed bean salad - about this recipe

This unusual salad could be made with any tinned or pre-soaked beans or pulses, even whole chickpeas.

Ingredients

• 15 g (1/2 oz - ½ cup) fresh basil leaves
• 40 ml extra-virgin olive oil
• 300 g (11 oz) cherry tomatoes (Sungold if you can get them)
• 1 large can (400 g - 14 oz) mixed beans
• 1 tablespoon lime or lemon juice
• Sea salt & freshly ground black pepper

Method

1. Keep back about a third of the basil leaves for garnish and then tear up the rest
2. Heat the olive oil in a small pan and gently fry the remaining basil leaves for a minute or so until the leaves take a little colour
3. Rinse the beans in a sieve under cold running water and drain
4. Halve the tomatoes and arrange in a bowl with the beans
5. Allow the basil soaked oil to cool a little and then pour over the beans and tomatoes
6. Season with a little sea salt and plenty of freshly ground black pepper
7. Toss the salad well and chill in a fridge for 1 hour so the flavours mingle
8. Dress with the remaining basil leaves and sprinkle with lime juice

Serving suggestions

Serve chilled