Arugula with white bean and lemon

Recipe Mari Loewen, Photography Ross Cornish

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1 package arugula, washed

1⁄4 cup olive oil

1 lemon, juice and zest

Coarse salt and cracked black pepper

1 can white kidney beans, rinsed

1⁄2 cup pine nuts, toasted

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Whisk olive oil and lemon juice until emulsified, then add salt and pepper. Toss arugula with dressing, pile on a platter and sprinkle with beans, pine nuts and zest. Serves 3-4.