This is a healthy, fresh, tangy salad that can be served on its own as a main or as a side. It is a great way of using up leftovers.
Ingredients, serves 2 as a main
1 can of white beans, drained
1 handful of lettuce of your choice
2 handfuls of grated vegetables – carrots and courgette work well
4 tablespoons of olive oil
2.5 tablespoons of white wine vinegar
1 teaspoon of Dijon mustard
1 teaspoon of maple syrup
1 handful of pumpkin and sunflower seeds, dry roasted
Method
Mix together all the raw vegetables and drained can of beans in a large bowl or serving dish.
Mix together the oil, vinegar, mustard and maple syrup in a small bowl and whisk together with a fork.
Toast the seeds in a frying pan with no oil until they start to pop and colour.
Mix the dressing in with the vegetables and beans.
Add the seeds on top and serve immediately.
