Smoked mackerel with herb & beet couscous
Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day
Lemony three bean & feta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 200g green beantrimmed and halved lengthways
- 200g frozen soya or edamamebeans
- 400g can cannellini beandrained and rinsed
- ½ red onionfinely chopped
- juice 1 lemon
- pinch caster sugar
- 1 tsp poppy seed
- 85g feta cheesecrumbled
Nutrition: per serving
- kcal318low
- fat12glow
- saturates5g
- carbs31g
- sugars7g
- fibre7g
- protein23g
- salt1.7g
Method
step 1
Cook the green beans and edamame beans together in a pan of boiling water for 3 mins until tender. Drain and cool under cold running water, then drain again and mix with the cannellini beans and red onion. Add the lemon juice, sugar, poppy seeds and seasoning and stir through. Scatter the feta on top, then divide between plates or containers to pack into lunchboxes.
