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Lemony White Bean and Chard Salad

Ingredients

  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 4 anchovie fillets
  • 2 tbsp salted capers, rinsed
  • 1 tsp chilli flakes
  • 2 (425g) cans white beans (cannellini or navy), drained and rinsed
  • 1 head chard, torn into large pieces
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley, leaves and stems
  • 1 hunk of parmesan, shaved
  • 1/2 lemon

Method

  1. Heat the olive oil (1/4 cup) in a large frying pan over medium head and add the garlic (4 cloves). Cook, swirling the pan occasionally until the garlic is pale golden brown, 3-4 minutes.
  2. Add the anchovie fillets (4), capers (2 tbsp), and chilli flakes (1 tsp). Swirl until the anchovies melt and sizzle, the capers pop slightly, and the chilli flakes toast and bleed into the oil, about 2 minutes.
  3. Add the beans (1 (425g) cans) and season with salt and pepper. Reduce the heat to medium-low and toast to coat. Cook until the flavours have melded, 8-10 minutes.
  4. Add half the chard (1 head), tossing to cover and letting it wilt slightly.
  5. Transfer the contents to the serving dish and mix in the remaining chard. Scatter with the mint (1/2 cup) and parsley (1/2 cup).
  6. Just before serving shave on the parmesan (1 hunk) and squeeze on some lemon (1/2) juice.