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4
Easy
Drain and rinse can of butter beans and add to a large bowl. Add chopped mint, smashed anchovy fillets, chilli, chopped, and a splash of red-wine vinegar.
Drizzle with olive oil, toss with thinly sliced red onion and season to taste. In a pan over a medium to high heat, fry a handful of plump vine-ripened tomatoes in olive oil until blistered. Add to the salad while warm and serve.