“This dish is light yet nutritiously filling, filled with contrasting flavours and textures, incredibly quick to put together (using mostly store-cupboard ingredients) yet versatile enough to work well with whatever preferred vegetables are in season. I really urge you to give this a go once, because if you’re anything like me, it will instantly become a firm weekly favourite.”
What you’ll need
- 250g asparagus, tough ends trimmed
- 2 tsp olive oil
- 3 whole lemons
- 3 tbsp extra virgin olive oil
- ½ bunch fresh parsley chopped
- ½ tsp flaked salt
- ½ tsp fresh cracked pepper
- 720g Alagarda white beans, drained and rinsed
- 1 handful blanched marcona almonds, chopped (approx./ 35g)
- Micro herbs to garnish, optional
What to do
Place a skillet or griddle pan over medium-high heat, toss the asparagus in the olive oil and place it into the pan once hot. Cook for around 4 minutes, or until tender, turning regularly. Once cooked, chop into approximately 2 inch pieces.
Zest one of the lemons and place the zest to one side. Halve all of the lemons and place them cut side down into the hot pan and cook until charred.
Squeeze the juice from the 2 zested, charred lemon halves and whisk together with the zest, olive oil, parsley and salt and pepper.
Tip the rinsed white Alargada beans into a large bowl and add the asparagus. Flake the tuna into the bowl in large chunks then pour over the dressing. Gently toss everything together then transfer it to a serving plate.
Scatter the almonds over the salad and serve with the remaining charred lemons on the side. Garnish with micro herbs, if you wish.
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