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

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.

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