Name: Bean salad with yogurt avocado dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 2 round wholemeal pitta breads split in half and cut into triangles; 200g frozen broad bean; 1 avocado flesh scooped out; small pack parsley; 8 tbsp low-fat natural yogurt; 1 garlic clove roughly chopped; 1 lemon zest of ½, juice of whole; 2 Little Gem lettuces roughly chopped; 400g can white bean rinsed and drained (we used cannellini beans); 4 spring onions finely chopped; 2 carrots peeled and grated; 10 radishes halved; handful of cress snipped

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Bean salad with yogurt avocado dressing

Bean salad with yogurt avocado dressing

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 5 mins

A star rating of 3 out of 5.1 ratingRate

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This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 round wholemeal pitta breads

split in half and cut into triangles
200g frozen broad bean
1 avocado

flesh scooped out
small pack parsley
8 tbsp low-fat natural yogurt
1 garlic clove

roughly chopped
1 lemon

zest of ½, juice of whole
2 Little Gem lettuces

roughly chopped
400g can white bean

rinsed and drained (we used cannellini beans)
4 spring onions

finely chopped
2 carrots

peeled and grated
10 radishes

halved
handful of cress

snipped

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Nutrition: per serving

kcal260

low
fat7g

low
saturates2g
carbs38g
sugars10g
fibre9g
protein12g
salt0.7g

Method

step 1

Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
step 2

In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
step 3

Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

Recipe from Good Food magazine, March 2014

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A star rating of 3 out of 5.1 rating

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