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Pesto Butterbean Salad With Feta & Olives

Pesto Butterbean Salad With Feta & Olives

INGREDIENTS

    250 g cherry tomatoes 1 Tin Butter beans Drained½ Cup Pesto ⅓ Medium Cucumber Finely diced1 Piece Feta cheese Crumbled½ Lemon Squeeze over4 Fresh basil leaves Roughly torn1 Handful Rocket leaves ½ Teaspoon Lemon zest ½ Cup Kalamata olives 1 Heaped Tablespoon Vital Sunflower Seeds Salt and pepper
  • 250 g cherry tomatoes
  • 1 Tin Butter beans Drained
  • ½ Cup Pesto
  • Medium Cucumber Finely diced
  • 1 Piece Feta cheese Crumbled
  • ½ Lemon Squeeze over
  • 4 Fresh basil leaves Roughly torn
  • 1 Handful Rocket leaves
  • ½ Teaspoon Lemon zest
  • ½ Cup Kalamata olives
  • 1 Heaped Tablespoon Vital Sunflower Seeds
  • Salt and pepper

METHOD

  1. Combine tomatoes, beans and pesto in a mixing bowl.
  2. Add cucumber, crumbled feta, lemon juice and basil leaves.
  3. Place rocket leaves in a salad bowl and top with the bean salad.
  4. Sprinkle with lemon zest, kalamata olives and Vital Sunflower Seeds.

This colourful Mediterranean-style salad combines butter beans, cherry tomatoes, lemon zest, olives, feta and other delicious ingredients to create a comforting, but healthy vegetarian salad that’s perfect for lunch, supper or entertaining.

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