Italian Bean Salad with pesto drizzle


  1. Place the beans, spring onion and cherry tomatoes in a bowl.

  2. Whisk together the pesto and oil then add to the beans.

  3. Spoon the bean salad onto the oatcakes to serve.

Serves: 1
Preparation time: 5 mins
Difficulty level: Easy
Recipe by
Christine Bailey


  • 2 oatcakes

  • 2tbsp / 40g canned cannellini beans, drained and rinsed

  • 1 spring onion, finely chopped

  • 4 cherry tomatoes, quartered

  • 2tsp pesto (for vegan option choose vegan pesto)

  • 2tsp olive oil