Broad bean bruschetta
Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests
Beetroot, bacon, cranberry & grain salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 300g pack cooked beetroot(not in vinegar)
- 50g dried cranberries
- 250g pouch cooked grains(we used Bulgur wheat, green lentils & barley from Tesco)
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 25g cooked crispy bacon(from the deli aisle)
- handful of rocket
Nutrition: per serving
- kcal489low
- fat12g
- saturates3g
- carbs67g
- sugars31g
- fibre14g
- protein21g
- salt1.3g
Method
step 1
Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains.
step 2
Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.
