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
2 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp cumin.
Place all the ingredients in a bowl and mix well.