Ingredients

• 1 tbsp olive oil
• 100g/3½oz can butter beans
• rinsed and drained
• ¼ onion
• roughly chopped
• 1 garlic clove
• 50g/1¾oz parmesan
• or similar vegetarian hard cheese
• grated
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½tsp red wine vinegar
• 100g/3½oz spinach leaves
• 50g/1¾oz cherry tomatoes
• chopped
• salt and freshly ground black pepper

Directions

• For the butter bean cakes
• place the olive oil
• butter beans
• onion
• garlic and parmesan into a food processor and blend
• until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• Heat some oil in a frying pan and divide the mixture into four. Place into the pan and fry for two minutes on each side
• or until golden and cooked through.
• For the salad
• whisk together the oil and vinegar in a clean bowl and add the spinach and tomatoes. Season
• to taste
• with salt and freshly ground black pepper
• and mix well.
• To serve
• place the salad on a plate and top with the butter bean cakes.