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Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 174
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fat 7g
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saturates 1g
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carbs 19g
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sugars 0g
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fibre 5g
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protein 10g
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salt 0.59g
Ingredients
- 250g sugar snap peas
- 400g can butter beans
- 400g can cannellini beans
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 3 tomatoes, cut into eighths
- 10 medium radishes, finely sliced
- 6 spring onions, sliced diagonally
- handful of fresh mint leaves
- pitta bread, to serve
- 225ml low-fat yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, crushed
Method
Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.
