Warm ‘pizza’ borlotti bean and avocado salad

This makes a yummy, filling lunch or evening meal. It’s really quick to make – less than 10 minutes! I call them ‘pizza’ beans as their dressing has a tomato-cheese-herb taste going on!

Warm ‘pizza’ borlotti bean and avocado salad
Serves 2

1 can borlotti beans, rinsed and drained
1.5 tbls sundried tomato paste
1 tbls nutritional yeast flakes
1 tsp dried mixed herbs
Fresh chilli to taste (or dried chilli flakes, to taste)
Herb salt + black pepper
Fresh basil (optional)
½ tbls capers (optional)

For the Salad
Either serve your favourite salad or try this simple one:

Green leaves eg spinach, rocket, watercress, lambs lettuce
1 ripe avocado, peeled, stone removed and chopped or sliced
2 tomatoes, chopped
1 carrot, peeled and grated
Half a cucumber, diced
1 ripe pear, diced
Lemon juice
Olive oil
Herb salt and pepper

Heat the beans in pan (just cover with water, bring to the boil and simmer for a couple of minutes). Drain the beans and put them back in the pan. Add the sundried tomato paste, herbs, salt and pepper and chilli and nutritional yeast flakes, basil and capers (if using) and stir to combine.

Make the salad and dress with a squeeze of lemon juice, a drizzle of oil, and a shake of herb salt and pepper.

You can now either mix the beans into the salad, or serve the beans on the side of the salad. I prefer the latter as the yummy bean coating gets a bit lost when mixed in with all those tasty veggies.

Beans are a great source of protein and carbs and fibre and are low in fat!


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