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Tomato, olive, asparagus and bean salad

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Tomato, olive, asparagus and bean salad
British asparagus is unbeatable for flavour and freshness.
Serves
4
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
2
Ingredients

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

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.
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