Name: Tomato, olive, asparagus and bean salad
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 4
Ingredients: 10 asparagus stems, trimmed and halved; 400g tin cooked, rinsed and drained haricot beans; 4 medium tomatoes, cut into wedges; 40g green olives in brine, drained and sliced; 40g fresh basil; 1 tsp finely grated lemon zest; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 2 tsp lemon juice

British asparagus is unbeatable for flavour and freshness.

Serves

Prep

15 minutes

Cook

5 minutes

Each 234g serving contains (excludes serving suggestion)

KCal

141

Carbs

14.2g

Fibre

7.6g

Protein

6.8g

Fat

4.7g

Saturates

0.7g

Sugars

4.8g

Salt

0.36g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

10 asparagus stems, trimmed and halved

400g tin cooked, rinsed and drained haricot beans

4 medium tomatoes, cut into wedges

40g green olives in brine, drained and sliced

40g fresh basil

1 tsp finely grated lemon zest

1 tbsp olive oil

1 tbsp balsamic vinegar

2 tsp lemon juice

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Method

Step 1

Preheat a grill or barbecue to a high heat. Cook the asparagus stems for 1–2 minutes on each side or until tender.

Step 2

Place the asparagus, haricot beans, tomatoes, green olives, fresh basil and lemon zest in a large bowl.

Step 3

Whisk the olive oil, balsamic vinegar and lemon juice in a small jug.

Step 4

Drizzle the dressing over the salad, toss to combine and serve.

Recipe tips

If you don’t like olives, use thinly sliced sundried tomatoes instead.
This is ideal as part of a summer buffet and/or to accompany fresh tuna or salmon.