Recipe from Winter 2016 issue of True Natural Health – Autumn 2016 Seminar Lunch



400 gm butter beans

300 gm diced zucchini

250 gm quartered cherry tomatoes

1 red onion, chopped

Coriander, chopped

2 tbsp lemon juice

3 tbsp extra-virgin olive oil

1 tsp cumin.


Procedure :

Place all the ingredients in a bowl and mix well.