White beans, roast tomatoes, shaved fennel and lemon make a lunch bowl with plenty of texture. Finish with parsley and crisp crumbs.
Build around something substantial
White beans make a good base for lunch because they take a dressing well and need little preparation when already cooked. A tin or jar, a handful of tomatoes and something crunchy will get you most of the way there.
Drain cooked beans well. If you are using a jar or a tin, taste them before adding salt. Warm them gently with a little olive oil if you want a softer, more comforting bowl, or leave them at room temperature for a quicker lunch.
Add contrast, not everything
Roast tomatoes bring sweet juices; thinly sliced fennel brings crunch. Chop the parsley roughly and keep the tender stems. Add lemon a little at a time so it brightens the beans without taking over.
Mix a simple dressing separately so you can taste it before it meets the beans. Start gently, toss, and taste again. Beans absorb flavour as they sit, so check the seasoning once more just before eating.
Make the next bowl easier
Keep any crisp ingredients separate until you are ready to serve. A handful of toasted breadcrumbs or seeds can go on at the table. If the beans have absorbed most of the dressing, loosen them with a little more oil and lemon.
The same bowl works with lentils, roast peppers and chopped celery. Use what is already cooked, then add the crisp ingredients just before eating. Save any extra dressing separately.
