- 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. Pour in 2 tbsp olive oil and add a pinch of salt and pepper. Rinse 1 tbsp capers with cold water (they can be salty), shake dry and add them to the bowl. Whisk together to make a dressing and set aside.
- 2.
Peel the butternut squash, then use the peeler to shave ribbons off the squash, turning it as you go. Keep going till you get to the seeded middle. Discard the seeds (you can compost them, or toast them in a drying frying pan for a snack). Add the squash ribbons to the caper and lemon dressing and toss to coat.
- 3.
Drain and rinse the butter beans and add them to the bowl. Halve the cherry tomatoes and add those as well. Finely chop the mint leaves and add them to the bowl.
- 4.
Toss everything together and divide the salad between a couple of plates. Dollop over the sheep's cheese and crack over plenty of black pepper to serve.
