A bean recipe for every taste:
Pour warm water over the beans in a colander and drain. Wash the lemon thoroughly with hot water, peel off the zest and chop it. Squeeze the lemon.
Put the beans in a large bowl.
In a small baking bowl, stir together lemon zest, juice of one lemon, the freshly chopped parsley leaves and olive oil. Squeeze the garlic and add it to the mix, season the whole thing vigorously with salt and freshly ground pepper and mix it into the beans.
Arrange the leaf salad on plates and bring to the table garnished with a trout fillet each.
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