Tenderstem salad with 
borlotti beans, parsley, 
red onion and tomato Serves: 4 Ingredients 200g Tenderstem cut into 2inch strips 1 x 400g tin borlotti beans, drained ½ red onion sliced 4 ripe tomatoes roughly chopped 1 bunch parsley shredded 4 tbsp extra virgin olive oil 1 tbsp red wine vinegar salt and cracked black pepper Instructions