Let the ingredients speak for themselves in this fabulous and flavoursome salad. El Navarrico piquillo pimientos and marinated white anchovies are great combined with El Navarrico white beans along with a dash of lemon and Chardonnay vinegar dressing.

Serves 4 as an entree

½ 660g jar El Navarrico butterbeans, drained and rinsed well
½ 220g jar El Navarrico sliced piquillo pimientos, drained
75g Hunt Farm wild rocket
50g Torres toasted Marcona almonds
100g marinated white anchovies, drained and fillets halved lengthways
Freshly ground black pepper, to taste

For dressing:
¼ cup Colonna lemon infused extra virgin olive oil
2 tsp Forum Chardonnay vinegar
Salt and freshly ground black pepper
Pinch sugar

Whisk together dressing ingredients or shake in jar.

Place butter beans, pimientos, rocket and white anchovies in a bowl. Drizzle over dressing and season with black pepper. Combine carefully and serve on plates or a platter. Decorate with Marcona almonds.



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