WHAT’S FOR DINNER?

Warm Italian bean salad with toasted bread

Leftovers: Canned beans and bread

Drain and rinse any leftover canned beans to make up 600 g. Whisk ¼ cup olive oil, ¼ cup canola oil, 2 chopped garlic cloves, 20 g chopped Italian parsley, 1 T Dijon mustard, 4–6 chopped anchovy fillets, the juice of ½ lemon, 2 T red wine vinegar and salt to taste. Pour over the beans and marinate for 30 minutes. Toast torn pieces of leftover bread drizzled with olive oil in the oven until crisp and golden. Add to the beans and coat in the dressing. Allow to stand