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