This is a simple, super speedy supper recipe for 3 to 4 people. Borlotti beans are creamy, they love lemon and parsley and are a great vegetable source of protein.

This recipe is adapted from www.nigella.com

Ingredients.

1. Half a red onion finely chopped. If you find it easier to slice spring onions these could be used instead.

2. 4 tablespoons of lemon juice ( 60 ml if you prefer to measure)

3. 1 tin of borlotti beans, drained and rinsed.

4. 2 tins of tuna drained.

5. 2 tablespoons of extra virgin olive oil (30ml)

6. Chopped parsley.

7. Salt and pepper to taste.

Method.

1. Put the chopped onion into a bowl with the lemon juice.

2. Empty the drained beans into the bowl with the onion.

3. Flake the drained tuna into the bowl too.

4. Add the olive oil, a sprinkling of salt and pepper and most of the chopped parsley.

5. Gently mix the mixture together and sprinkle with the remaining parsley for decoration.

6. Serve with summer vegetables or salad.