with pickled onion and crumbled cheese
This is a fresh and vibrant salad that celebrates one very important type of food: the legume! With three different types in the mix, you can be sure this is a dish packed with fibre and protein. Crumbled cheese and tangy pickled onions ensure it's got plenty of flavour too.
Allergens
Utensils
Tags
Red Kidney Beans
1 pack(s)
Cannellini Beans
1 pack(s)
Green Beans
150 grams
Chilli
1 unit(s)
Onion
1 unit(s)
Lemon
1 unit(s)
Greek Style Cheese
100 grams
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Red Wine Vinegar
1 sachet(s)
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Halve, peel and thinly slice the onion.
- To a bowl, add the sliced onion and red wine vinegar.
- Mix in 2 tbsp hot water, ¼ tsp salt and ¼ tsp sugar (double all for 4p).
- Set aside to allow the onion to pickle.
TIP: The thinner you slice the onion the better it will pickle!
- Drain and rinse the kidney beans and cannellini beans in a sieve.
- Trim the green beans then cut into thirds.
- Zest the lemon. Chop into thick wedges.
- Halve the chilli lengthways. Deseed and finely chop.
- In a large bowl, make your dressing by mixing 1 tbsp lemon juice and 2 tbsp oil (double both for 4p) together with the chopped chilli (use less if you don't like spice).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans, season with salt and pepper and fry until starting to char, 2-3 mins.
- Add the lemon zest and a splash of water and cover with a lid or some foil.
- Cook until the green beans are tender, 3-4 mins.
- Once cooked, remove the pan from the heat.
- Toss the kidney beans and cannellini beans in the dressing and season to taste with salt and pepper.
- Drain the pickled onion.
- Divide the salad leaves between plates then pile the kidney beans, cannellini beans and pickled onion on top.
- Scatter over the lemony green beans and crumble over the cheese.
- Finish with a drizzle of balsamic glaze and serve any remaining lemon wedges alongside.
583
kcal
Energy (kcal)
2439
kJ
Energy (kJ)
15
g
Fat
9.7
g
of which saturates
67.2
g
Carbohydrate
13.8
g
of which sugars
25
g
Dietary Fiber
34.8
g
Protein
0
mg
Cholesterol
3.69
g
Salt
