This week's recipe is a balanced Mediterranean-style salad for dinner.
With a satisfying base of red-pesto coated butter beans, artichokes and avocado, and an extra layer of flavour thanks to sundried tomatoes, peppery rocket and pumpkin seeds, this is a perfect mid-week supper.
Ingredients
Recipe for two people, halve the ingredients for one person.
447 calories • 37g carbs • 28g fat • 13g protein
Allergens: Nuts, Soya, Sulphites
120g green beans
1 avocado
1 tbsp oil
240g butter beans (drained)
2 tbsp red pesto
2 tsp balsamic vinegar
2 tsp pumpkin seeds
40g rocket
40g sundried tomatoes
80g artichoke hearts
Method
1. Boil a kettle. Trim the green beans. Cut the sundried tomatoes in half and artichokes into quarters.
2. Drain the butter beans. Heat a small pan with 1 tsp oil on a medium heat and add the butter beans with the red pesto for 2 mins. Then add the sundried tomatoes and artichokes for 3 mins. Season with a pinch of sea salt and black pepper.
3. Meanwhile, place the green beans into a steamer for 4-6 mins until tender.
4. Peel and de-stone the avocado and cut into into small slices.
5. To make a dressing; in a small bowl, mix or whisk 2 tsp olive oil with the balsamic vinegar.
6. Place the rocket on two plates and top with the green beans, avocado and warm red pesto butter beans. Sprinkle over the pumpkin seeds and drizzle over the dressing.
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