- 1 lemon
- A handful of oregano
- A tin of cannellini beans
- A sachet of tahini
- 1 garlic clove
- 1 fennel
- 1 red onion
- A pinch of chilli flakes
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- Grater
- Food processor (optional)
- Bowl
- 1.
Zest your lemon into the bowl of a food processor or blender. Add the oregano leaves, half the garlic clove, a pinch of salt, 2 tbsp olive oil and 2 tbsp lemon juice.
- 2.
Whizz into a dressing. Taste. Tweak as needed. No processor? Finely chop your oregano and whisk with the remaining ingredients. Put the dressing to one side.
- 3.
Put the tahini in a large bowl. Whisk with a pinch of salt, 1 tbsp lemon juice and 2 tbsp water. Taste. Add a little of the remaining garlic or more lemon juice, if you like.
- 4.
Drain the beans. Rinse well. Halve and thinly slice the fennel. Halve, peel and thinly slice your onion. Put your onion in a sieve. Pour over some boiling water. This will soften and sweeten the onions a little.
- 5.
Fold the beans, fennel and onion into the tahini dressing. Taste. Add a pinch of chilli flakes, to taste. Finish with the oregano dressing drizzled over and more chilli flakes (if you like) sprinkled over the top.