Serves 4 -6

400g tin cannellini beans, rinsed and drained
300g green beans, trimmed and blanched
200g cherry tomatoes, halved 
100g feta cheese, crumbled 
40g arugula
A handful of fresh basil 

Dressing

45ml (3 tablespoons) Stonebarn Black Truffle French Dressing (Imported by The Truffle Lady SA)
15ml (1 tablespoon) lemon juice
30ml (2 tablespoons) extra virgin olive oil
1 shallot, finely diced
Zest of 1 lemon
A generous handful of Italian flat-leaf parsley, finely chopped
Salt and freshly ground black pepper

Start by making the dressing. In a small bowl, whisk together the Truffle French Dressing, lemon juice, and olive oil. Season to taste with salt and black pepper. 

Add the shallot, lemon zest, and finely chopped parsley. Set aside for 10 minutes for the flavours to mellow. 

Place the cannellini beans, green beans, and tomatoes in a large bowl. Pour half the dressing over and toss lightly. Add the feta, arugula, and basil. Transfer the salad to a serving plate. Finish with basil sprigs and the remaining dressing alongside.