Bean & pitta bread salad

Bean and pitta bread salad

The beans give this Italian-style dish a hearty texture, while the pitta soaks up the delicious flavours.

By , 21 September 2015

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Bean and pitta bread salad
  • 25 Mins

  • Serves: 4

  • Price: 88p per serving

Nutritional Info
Each 366g serving contains
  • Energy

    1377KJ

    329KCAL

    16%
  • Fat

    9.9g

    low

    14%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    11.7g

    low

    13%
  • Salt

    1.46g

    med

    24%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 376kJ/90kcal.
Ingredients
  • 2 wholemeal pitta breads
  • 3 tbsp olive oil
  • 1/2 cucumber
  • 500g Asda Vine Ripened Tomatoes, chopped
  • 1 yellow pepper, de-seeded and sliced
  • 4 spring onions, sliced
  • 2 x 290g cans borlotti beans, drained and rinsed
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Brush the pittas lightly with a little oil, then cut into small squares. Put them on a baking tray and bake for 8-10 minutes, until golden-brown and crunchy.

  • Slice the cucumber in half vertically. Scoop out the seeds, then slice into half moons. In a big bowl, mix with the tomatoes, pepper, spring onions and beans.

  • Whisk the remaining oil with the red wine vinegar and mustard, then stir through the salad.

  • To serve, top with the squares of pitta bread.