Salsa verde
| 2 | Anchovies, tinned or bottled, finely chopped or minced |
| 1 clove | Garlic, small, minced |
| ½ cup | Flat leaf (Italian) parsley, finely chopped |
| 1 | Lemon, juiced |
| 2 Tbsp | Extra virgin olive oil |
Beans and tuna
| 1 can | Cannellini beans, or kidney beans (400g), rinsed well and drained (Main) |
| ½ cup | Artichokes, canned or bottled, sliced |
| ½ cup | Black olives, pitted |
| 185 g | Canned tuna, in oil, drained, flaked (Main) |
| 2 handfuls | Baby rocket |
Directions
- Mix all salsa verde ingredients together and season to taste with salt and freshly ground black pepper.
- Toss salsa verde with the beans, artichokes, olives, tuna and baby rocket if you have it. Serve with a little more lemon juice squeezed over.