Cannellini beans in a herby perserved lemon broth and za'atar zapatillo

1 can cannellini beans

1 quarter perserved lemon

2 small tomatoes

Handful of fresh parsley and basil

1 garlic glove

Salt and pepper to taste

2 zapatillos

Olive oil

2 tbs za'atar


Extra: use small courgettes or pumpkin instead of zapatillo, also tasty with chard

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