Although our tomatoes look peaky there are enough to pick some delicious.
I tried the
Mediterranean-style bean salad
easy, fast and delicious!
-==== REZKONV-Recipe – RezkonvSuite v0.98.6
290 grams Jar artichoke hearts in oil
1 tablesp. Sun-dried tomato paste
1 teasp. White wine vinegar
410 grams Can cannellini beans, drained and rinsed
300 grams Pack small vine tomatoes, quartered; about 12 in
Handful Kalamata black olives
2 Spring onions, thinly sliced on the diagonal
200 grams Log soft goat’s cheese, crumbled
============================== SOURCE ==============================
BBC Good Food Magazine, September 2005
— Edited *RK* 09/06/2005 by
— Ulrike Westphal
1 Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the
oil into a bowl and stir in the sun-dried tomato paste and vinegar
until smooth. Season to taste.
2 Roughly chop the artichokes and tip into a large bowl with the
cannellini beans, tomatoes, olives, spring onions and half the
goat’s cheese. Stir the artichoke oil mixture and tip into a serving
bowl. Season to taste. Crumble over the remaining goat’s cheese,
PER SERVING 367 kcalories, protein 13g, carbohydrate 16g, I
saturated fat 7.4g, fibre 6g, added sugar none, salt 3g
Use a can of tuna and flat into the salad instead of the goat’s
cheese. Pile up any leftovers on toasted bread.
: Preparation 10 minutes
: No cook