Ingredients (serves 4)
- 2 tbsp rapeseed oil
- 2 shallots, diced
- 2 garlic cloves
- 2 fresh cobs sweetcorn
- 500g mixed tomatoes
- 2 x 400g tins butter beans
- Handful basil
Herb Salsa
- Parsley
- Basil
- Chives
- Lemon zest
- Rapeseed oil
- Pinch sea salt
Method
- Fry shallots until soft.
- Add garlic.
- Slice kernels from the corn and fry for 3–4 minutes.
- Add chopped tomatoes and cook until beginning to collapse.
- Stir in drained butter beans.
- Season.
- Spoon over herb salsa.




