Protein-Packed Spinach & Bean Salad |

Protein-Packed Spinach & Bean Salad

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Serves 2

This hearty, filling dish is filled with Grecian flavours and delicious both hot and cold – take leftovers into work for lunch the next day. Plus, it's vegan-friendly too.


  • 2 jars of Odysea baked gigantes beans (355g each)
  • 200g of baby spinach
  • 10g of dill
  • 20g of toasted flaked almonds
  • 1 tbsp of olive oil


1. Heat 1 tbsp of olive oil in a large shallow frying pan. Add the spinach and stir now and again until wilted.
2. Transfer to a sieve placed over a bowl and let sit for a few minutes before cool enough to squeeze the water out.
3. Roughly chop the dill and add to the spinach, the beans and toasted almonds.
4. Serve with crusty bread to mop up the sauce.

Recipe courtesy of Odysea