Side-dish Recipe 2: Butterbean and Fennel Salad

You can have this as a meal on it's own but I suspect most people would prefer serving it with something else. As always with beans, they are best if you have soaked them yourself overnight but in the event you haven't had time to prepare, the canned beans will do just fine.

Ingredients
250 g or 1 can of butter beans
1 small fennel, finely sliced
A handful of dill, finely chopped
Olive oil, lemon juice and Herbamare for seasoning

Boil the butter beans as per instructions on the pack (make sure you don't overcook them as they easily become quite 'floury'). Drain and let them slightly cool (you can do this under cold water). Add dill and fennel and season with olive oil, lemon juice and Herbamare as per your preference.

Enjoy!