5 from 3 votes
Mediterranean Salad
Time
15 mins
 

A hearty flavoursome salad perfect for lazy Summer days.

Course: Main Course
Keyword: salad
Serves: 2
Created by:: Laurena @LifeDietHealth
Gather
  • 1 teaspoon oil we used coconut
  • 1 x 400g tin butter beans drained or chickpeas
  • 1 tablespoon green pesto or red pesto if you have it
  • 1 teaspoon tomato puree
  • Salt to taste we used pink Himalayan
  • Ground pepper to taste
  • 150g round green beans trimmed and halved
  • 6-8 sundried tomatoes chopped preferably in oil
  • 5-6 artichoke hearts chopped preferably in oil
  • 1 crunchy firm leaved lettuce such as little gem, cos, romaine
  • 2 tomatoes sliced
  • 1 avocado sliced
  • 1 squeeze fresh lemon juice or lime
  • 1 handful rocket
  • 1 small handful pumpkin seeds dry toasted pine nuts or sesame seeds also work
Prepare
  1. Heat the oil in a medium sized frying pan (or wok pan) and add the butter beans. Cook for a minute then stir in the pesto, tomato puree, salt and pepper.

  2. Par boil the green beans for three minutes, then drain (you can cook them in boiling water in the microwave, in a pan or alternatively steam them). Add them to the pan with the butter beans.

  3. Add the sun-dried tomatoes and artichokes, gently stir through and turn the heat off.

  4. Arrange the lettuce on a plate and add tomato and avocado slices to the lettuce - squeeze lemon over the avocado then throw the rocket over the plate, and top with the warm bean mix. Sprinkle over the pumpkin seeds and serve immediately.

  5. Enjoy!

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