A hearty flavoursome salad perfect for lazy Summer days.
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.
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.
Add the sun-dried tomatoes and artichokes, gently stir through and turn the heat off.
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.