Salade van geroosterde paprika, witte bonen en tonijn

"This is very much a one-bowl wonder, and a real showcase of fresh, sunny flavours. It’s an achingly simple play on the classic ‘fagioli e tonno’, or tuna and beans.Open a few jars and slice a handful of ingredients and 10 minutes later you have a damn near perfect lunch. There are a couple of takeaways from this recipe, the most important being that you’re only as good as your ingredients, and this salad is only as good as its beans and tuna – you want to find the best you can.Jarred beans are best, they’re cooked in the jar and seasoned well, unlike their tin-bound counterparts. Try and get hold of really good quality jarred or tinned tuna that is packed and cooked with olive oil" - Ben.This is an EXCLUSIVE recipe from Ben Lippett's debut cookbook 'How I Cook: A Chef’s Guide to Really Good Home Cooking' - check it out here. Ben is also the creator behind @dinnerbyben. 

Bron: Bold Bean Co

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