Bean salad with yogurt avocado dressing
This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes
Ingredients
- 2 round wholemeal pitta breads, split in half and cut into triangles
- 200g frozen broad beans
- 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 beans, rinsed and drained (we used cannellini beans)
- 4 spring onions, finely chopped
- 2 carrots, peeled and grated
- 10 radishes, halved
- handful of cress, snipped
Method
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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.
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In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
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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.
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