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Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 274 cals, 16.5g fat (of which 3g saturates), 3g sugar and 1.5g salt per portion.
Ingredients
- 100g (4oz) green beans, topped and tailed, halved
- 200g (8oz) spinach leaves, washed
- 1 celery stick, diced
- 3 tbsp capers
- ½ lemon, zested
- 25g (1oz) stoned black olives, halved
- 6 cherry tomatoes, halved
- 200g (8oz) cannellini beans, rinsed and drained
- Salt & black pepper
For the dressing:
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- Salt & black pepper
- 100g (4oz) baby potatoes, cooked, halved and cooled
- 2 eggs, hard boiled, peeled and quartered
Method
1. Add the green beans to a pan of boiling water, cook for 60 seconds, drain and submerge in cold water. When cool, remove and pat dry.
2. In a large bowl add the spinach, celery, capers, lemon zest, black olives, tomatoes and cannellini beans, green beans, then season.
3. In a small jug whisk together the oil, mustard and lemon juice, then season.
4. Add 2 tbsp of the dressing to the mixture and gently turn. Transfer to a serving plate with the cooled potatoes and eggs.
5. Drizzle over the remaining dressing and serve immediately.
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