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Bean salad with yogurt avocado dressing

Bean salad with yogurt avocado dressing

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Rating: 3 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal260
low infat7g
saturates2g
carbs38g
sugars10g
fibre9g
protein12g
salt0.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

Rating: 3 out of 5.1 rating
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