Warm Mediterranean Salad

This warm and satisfying summer salad is packed with Mediterranean flavours. Nutty red pesto coats creamy butter beans, sundried tomatoes and artichoke hearts with a scattering of crunchy pumpkin seeds, rich in B vitamins and protein.
Serves 2
Total Time
20 Minutes
120g of green beans
1 avocado
1 tbsp of oil
240g of butter beans (drained)
2 tbsp of red pesto
2 tsp of balsamic vinegar
2 tsp of pumpkin seeds
40g of rocket
40g of sun-dried tomatoes
80g of artichoke hearts
Step 1

Boil a kettle. Trim the green beans. Cut the sun-dried tomatoes in half and artichokes into quarters.

Step 2

Drain the butter beans. Heat a small pan on a medium heat with one teaspoon of oil and add the butter beans with the red pesto for two mins. Then add the sun-dried tomatoes and artichokes for three minutes. Season with a pinch of sea salt and black pepper.

Step 3

Meanwhile, place the green beans into a steamer for four to six mins until tender.

Step 4

Peel and de-stone the avocado and cut into into small slices.

Step 5

To make the dressing; in a small bowl, mix or whisk two teaspoons of olive oil with the balsamic vinegar.

Step 6

Place the rocket on two plates and top with the green beans, avocado and warm red pesto butter beans. Sprinkle over the pumpkin seeds and drizzle over the dressing.

Recipe courtesy of Mindful Chef

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