• 1 bag of Crispy

2 tbsp tomato puree
1 tbsp red wine vinegar
1 tbsp lemon juice
Salt and freshly ground black pepper
410g can cannellini beans, rinsed and drained
1 red onion, finely chopped
1 red pepper, deseeded and finely chopped
¼ cucumber, finely chopped
2 tomatoes, chopped
A few basil leaves

Made with Florette Crispy Salad with cannellini beans, red onion, red pepper, cucumber and tomato in a no-fat dressing, it has lots of interesting textures and bags of flavour.

1 Arrange the Florette Crispy Salad on 4 serving plates.

2 In a mixing bowl, combine the tomato puree, red wine vinegar and lemon juice. Season with salt and pepper.

3 Add the cannellini beans, red onion, pepper, cucumber and tomatoes to the bowl. Stir to coat in the dressing, then spoon on top of the salad leaves. Serve at once, sprinkled with a little extra black pepper and scattered with basil leaves.

Cook’s tip: Add a can of tuna in brine or water to the bean salad to provide extra protein.