Recipe & photography by Joe Woodhouse.
Based around the classics and good for it. I could eat this every day in the summer. Great
for taking to potlucks or the park on a picnic. Last a day or two in the fridge assembled. Add in more or less of any of the ingredients to make it your own. Equally add in new ones.
100g green olives, pitted weight, sliced
2 400g tins beans, a mix is good, I used Kidney and Borlotti here, drained
1 red onion, peeled, finely diced
2 peppers, deseeded and diced, red and yellow work well, green also welcome
15g Dill, finely chopped
6-8tbsp extra virgin olive oil
2-3 lemons, juice, depending on taste,
300g Conchigliette, cooked in well salted water, drained and refreshed under cold water
Sea salt and black pepper
Lemon wedges and chilli flakes to serve, crumbled feta is also a solid option
Combine all the ingredients in a mixing bowl. With a good pinch of salt. Add olive oil and lemon juice to taste. It will drink oil. So if you want to make ahead. Maybe finish with the oil just before serving.
