A chunky main-meal salad that really satisfies!
FREE
20 minutes
Serves 4
Ingredients
- 2 x 400g cans white beans, such as cannellini, butter or a mixture, drained and rinsed
- 400g red and yellow cherry tomatoes, halved
- 1 red onion, finely diced
- 100g sugar snap peas, shredded
- Small pack fresh flat-leaf parsley, roughly chopped
- 1 tbsp fat-free vinaigrette
- 1 tbsp red wine vinegar
- ¼ tsp mustard powder
- 1 garlic clove, crushed
- 4 smoked bacon steaks (or 12 smoked bacon medallions), visible fat removed
- 4 baby gem lettuces, leaves separated
Method
- Tip the beans into a large bowl with 350g tomatoes, the onion, sugar snap peas and parsley.
- Put the remaining tomatoes, vinaigrette, vinegar, mustard powder and garlic into a food processor and whizz until almost smooth. Pour over the bean mixture and toss everything together.
- Preheat a non-stick griddle pan to hot or your grill to high, then cook the bacon steaks for 3-4 minutes on each side (if using medallions, cook for 2 minutes on each side), or until cooked through. Slice into strips.
- Divide the lettuce between 4 plates. Toss the bacon strips through the bean mixture, then spoon over the lettuce and serve.
