Roughly chop spinach, spring onions, basil and Italian parsley.
Toss with cannellini beans.
Place bacon on a roasting rack (the oil will drip away) and grill until crisp. Set aside.
Finely chop anchovies and mix with 60 ml olive oil, the lemon juice and garlic.
Season with milled pepper and set aside.
Heat 15 ml olive oil in a saucepan.
Add bean and herb mixture, and stir to heat through.
Remove from heat and pour over dressing.
Pile beans onto plates, top with grilled bacon and serve.
Up the energy
You could add a few sliced, boiled baby potatoes to the bean mixture.