Description:
Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016
Ingredients:
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.
