Name: Warm herbed beans with crisp, shaved bacon and anchovy drizzle
Yield: 4 servings
Cuisine: Bistro
Ingredients: 150.00 g spinach; 1.00 spring onions a bunch; 125.00 ml fresh basil; 125.00 ml fresh Italian parsley; 3.00 cannellini beans tinned; 8.00 smoked bacon thinly sliced; 4.00 anchovy fillets; 0.00 fresh chillies 573; 0.50 lemon juice only; 3.00 garlic cloves, crushed; 0.00 freshly ground black pepper

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Ingredients (11)

150.00 g	spinach
1.00	spring onions — a bunch
125.00 ml	fresh basil
125.00 ml	fresh Italian parsley
3.00	cannellini beans — tinned
8.00	smoked bacon — thinly sliced
4.00	anchovy fillets
0.00	fresh chillies — 573
0.50	lemon — juice only
3.00	garlic — cloves, crushed
0.00	freshly ground black pepper

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Method:

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.