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
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.