Recipes

Italian bean salad with pesto drizzle

Instructions

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

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

Spoon the bean salad onto the oatcakes to serve.

Recipe by
Christine Bailey
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
1
Overview

Fancy some italian cuisine for topping your oatcakes with?

Ingredients
  • 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

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