- 1 lemon
- 1 tbsp capers
- 1 butternut squash
- 400g tin of butter beans
- 250g cherry tomatoes
- A handful of mint, leaves only
- 100g Petit Brebis sheep's cheese
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Vegetable peeler
- 1.
Zest and juice the lemon into a large mixing bowl. Glug in 2 tbsp olive oil with a pinch of salt and pepper. Drain the capers, rinse well under cold water (they can be salty) and shake dry. Add to the bowl, then whisk it all together to make a caper and lemon dressing.
- 2.
Peel the skin from the butternut squash. Using the vegetable peeler, peel ribbons from the squash, turning it as you go. Keep going till you get to the seeded middle. Add the squash ribbons to the caper and lemon dressing and toss to coat. Discard the seeds (you can compost them, or toast them in a drying frying pan for a snack).
- 3.
Drain and rinse the butter beans. Add to the bowl. Halve the cherry tomatoes and add those too.
- 4.
Finely chop the mint leaves and add them to the bowl. Toss everything together. Divide between a couple of plates. Dollop over the sheep's cheese and crack over some black pepper to serve.
