Antipasti salad
This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein
Summer butter bean salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4 - 6
Skip to ingredients
- 570g jar butter beansdrained (we used Bold Bean Co)
- 1 red onionfinely chopped
- 200g cherry tomatoesquartered
- 1 celery stickfinely chopped
- 1 cucumberdeseeded and chopped
- 3 pickled chilliesfinely chopped
- 10g parsleyroughly chopped
- 10g chivesfinely chopped
- 1 tbsp harissa
- 3 tbsp extra-virgin olive oil
- 1 lemonzested and juiced
- ½ tsp honey
Nutrition: per serving (6)
- kcal147
- fat6.7g
- saturates0.9g
- carbs13g
- sugars5g
- fibre6.2g
- protein5.6g
- salt0.5g
Method
step 1
Mix the beans and all the vegetables together in a large bowl. Scatter over the herbs and season with salt and pepper.
step 2
Whisk the harissa, oil, lemon juice and zest, and honey together with some salt and pepper. Pour over the vegetables and beans, and mix well. The salad will keep in the fridge for four days.
