2 BAGELS HALVED AND TOASTED LIGHTLY / HALF A WHITE ONION CHOPPED FINELY / HANDFUL OF BLACK OLIVES SLICED -rinsed if from a can / TBSP CAPERS / CAN OF TUNA / MAYO / PINCH OF DRIED OREGANO / PINCH OF DRIED CRUSHED RED CHILLIS / 8 CHERRY TOMATOES SLICED CHOPPED (discard the seeds) BALSAMIC VINEGAR / OLIVE OIL / PARSLEY CHOPPED – OR YOU COULD USE CORIANDER / SALT AND BLACK PEPPER
Add onion to a bowl plus the capers, olives, tuna, oregano, dried chilli, parsley and tomatoes. Add mayo – enough until you get a nice smooth mixture when you stir all the ingredients gently together. Season lightly.
Add a swirl of olive oil to each half of the toasted bagels. Top with equal amounts of the pizzaiola mixture then add a swirl of balsamic vinegar or balsamic crema.
Courgette ribbons with cannellini beans and a lemon dressing
One here for a friend of mine, Annie Mihell. Saw this recipe, made it for lunch and thought she would love it – so let’s see!
400 gm tin of cannellini beans
Some chopped chives
A handful of chopped flat leaf parsley
Salt and black pepper
2 tbsps of extra virgin olive oil
Slice the courgettes thinly lengthways using a swivel blade peeler. Avoid the centre of the courgettes as they are quite bitter for a dish like this. Bring a pan of water to the boil and add the strips for 1 minute, then drain well. Pop into a large salad bowl.
Grate over the zest of half the lemon and squeeze in the juice of the whole lemon. Add the beans, chives and parsley. Season with salt and pepper.
Pour over the oil and mix well. Leave to marinate for at least 5 minutes.
Serve at room temperature with crusty bread. Summer squeezed and sliced for a salad!
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