Bean Bruschetta Salad

Serves 2

Ingredients:

2 thick slices seeded sourdough torn into chunks

500g cherry tomatoes, halves

400g (1 tin) butter beans

Small bunch basil, torn

185g Greek yogurt (or yogurt of choice)

1 tbsp olive oil

600g raw broccoli cut into small pieces

2 garlic cloves finely chopped

salt and pepper to taste

Balsamic vinegar (to drizzle)

Method:

Preheat your oven to 220C fan /475F

Mix sourdough, butter beans and cherry tomatoes with olive oil and a pinch of flaky sea salt (or salt of choice) on a tray

Wrap garlic cloves in aluminium foil and place onto the tray

Bake for 15 minutes, tossing halfway through, until the bread is crispy and the tomatoes are soft

remove from the oven and stir through the torn basil

Take the garlic out of the foil and crush with a fork

In a bowl mix the yogurt, garlic and a pinch of salt, then spoon onto the plate

Top with your bean and tomato mixture, finish with a few leaves of basil and a drizzle of balsamic vinegar

Previous
Previous

Pumpkin, tofu and emmental pasta

Next
Next

Roasted Broccoli & Chicken