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£3.95/100gBeans aren’t just for winter stews – thrown together with fresh seasonal vegetables and a sprightly dressing, they're a great foundation for a make-a-meal-of-it salad. This one is super-quick and easy to make for a tasty vegetarian lunch or light supper.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Toast the pine nuts in a small frying pan for 3-5 minutes over a low-medium heat, stirring frequently until golden brown; tip onto a plate to cool.
Meanwhile, in a large bowl whisk together the pesto, oil, lemon juice (to taste) and 1 tbsp water. Add the courgette, fennel, drained beans and sliced mint leaves. Toss together, then season.
Transfer the salad to a serving platter, tear over the mozzarella, then scatter over the toasted pine nuts, pul biber, lemon zest, extra mint leaves and any fennel fronds.
Typical values per serving when made using specific products in recipe
Energy | 1,546kJ/ 370kcals |
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Fat | 19g |
Saturated Fat | 5.7g |
Carbohydrates | 21g |
Sugars | 5.2g |
Fibre | 8.5g |
Protein | 25g |
Salt | 0.9g |
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