Tomato and White Bean Salad

For the dressing

1 unwaxed lemon
2 tbsp extra-virgin olive oil
1½ tsp honey, or as needed
½ tbsp white balsamic vinegar
1 tbsp lemon juice (or more to taste)
1 tbsp capers, soaked in water for 15 minutes
½ garlic clove, grated to a purée

For the salad

1½ x 400g tins cannellini beans
350g tomatoes, use as many colours as you can find
leaves from 6 sprigs mint, torn
½ tbsp chopped parsley

Method

1. Remove the zest from two-thirds of the lemon with a sharp vegetable peeler, leaving thE white pith behind. Chop the zest finely.

2. From the fruit, peel off the white pith using a vegetable peeler and a sharp knife so that it’s all removed. Working as you would if you were segmenting an orange, put a fine knife between each membrane and remove the fleshy segment. It’s not easy but persevere – do it over a bowl so that you collect the lemon juice.

3. Chop the lemon flesh as finely as you can and put the pieces in a small bowl with the zest, olive oil, honey, white balsamic and lemon juice.

4. Drain and rinse the capers and pat them dry. Chop them and add them to the dressing along with the garlic. Stir everything together and taste for balance (this is quite strong but it’s going to dress beans, which really need it). If you like slightly sweet dressings, add a little more honey.

5. Drain the beans in a large sieve and run water through them. Toss them into a clean tea towel and gently pat them dry. Put them in a serving bowl, season with salt and pepper and add the dressing.

6. Cut the tomatoes into quarters, or halves if they’re cherry tomatoes; slice them if they’re bigger. Season them.

7. When you want to serve, add the mint, parsley and tomatoes to the beans and gently toss together, seasoning to taste.