Bean and pitta bread salad
- 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
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.