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No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

Giant white beans baked slowly in a sweet tomato sauce with dill and plenty of olive oil, until the top catches and the beans turn to cream. Greek taverna cooking at its simplest.