Ingredients (serves 4)
150 green beans, trimmed
1/2 red onion, peeled and finely sliced
1/2 bunch watercress, leaves picked
1 cup rocket leaves
1 cup baby English spinach
1/2 bunch fresh mint
240g cooked butter beans or lima beans
Black pepper to season
400g tin sardines, drained and cut into chunks
4 slices wholegrain bread
For the dressing
2 tbsp olive oil
Zest and juice of 1 lemon
2 tsp smoked paprika
1. Bring a small saucepan of water to the boil. Add the green beans and cook for 2-3 minutes, until almost tender.
2. Remove beans and refresh by placing in a bowl of iced water. Leave to drain while you prepare the rest of the salad.
3. Put the dressing ingredients into a bowl and whisk together. Add in the drained green beans, red onion, watercress, rocket, English spinach, mint and butter (or lima) beans. Season with lots of black pepper, then toss to combine.
4. Gently mix sardine chunks through the salad and serve immediately on a slize of toasted wholegrain bread.
TIP: You can make the basic salad, without the leaves, in advance and store it for up to two hours in the fridge. Just before serving, add the leaves and toss to combine.
Post A Comment