I have a fresh bone to pick with the weather gods.
It's starting to look a little more like spring. There's more sunshine, and it's light out until early evening. But there's still a nasty chill to the wind, and I'm still not ready to put away my scarf and gloves. We're almost at the end of March. Can we turn up the heat a little, please?
Although I could fashion weather god voodoo dolls, I have no idea what the weather gods actually look like... and I probably shouldn't mess with them. So I'll just attempt a more subtle form of sympathetic magic: if I cook warm weather food, then logically, warm weather will follow, right?
Bean Salad with Sardines
If I haven't succeeded in convincing you of the merits of sardines, you can also serve this salad alongside canned tuna, or grilled chicken. (Though in my biased opinion, it won't be quite as good.)
(Serves one for lunch, with leftovers.)
Put a small pot of water on to boil. Top and tail a pound of green beans. When the water reaches a rolling boil, drop the beans in. Blanch for four to five minutes, until the beans are fully cooked but retain their bite. Drain; place under cold running water until the beans are warm to the touch.
Dump one can of drained and rinsed cannellini beans into a mixing bowl. Add the green beans and four or five sundried tomatoes, cut into small pieces. Season with kosher salt and freshly ground black pepper. Drizzle with olive oil and the juice from one lemon, and mix well.
Spoon some of the bean mixture onto a plate, and top with the contents of one can of sardines in olive oil. Serve with slices of lightly toasted rosemary bread and extra lemon, if you like.