Butter Bean Breakfast Salad
This breakfast salad is the perfect thing to eat when you need an extremely filling, nourishing and flavour-packed start to your day. The butter beans are crispy on the outside, creamy on the inside and perfect in every way. The other ingredients can be pulled together in the amount of time it takes to make the beans - creamy avocado, fresh spinach, a burst of tomato and a nutty drizzle of tahini or hummus. A dream combo!
Ingredients
Salad
olive oil1 tsp
(5g)butter beans0 tin, drained, rinsed and dried (14 oz)
(400g)garlic clove1 clove, chopped
1 clovebaby spinach leaves
(0g)baby roma tomatoeshalved lengthways
(0g)avocado1 diced, diced
1 dicedhemp seedsto serve
(0g)chilli flakesto serve
(0g)saltgenerous pinch
(0g)Dressing
tahini2 tbsp, good-quality, runny
(30g)lemonto squeeze
(0g)Instructions
Step-by-step guide
- 1
Heat the oil in a large frying pan over a medium-high heat.
- 2
Add the beans to the pan and let them sit for 5 minutes - don't move them at all, as they need this time to crisp up properly. Add the garlic and a generous pinch of salt, then give the mixture a little toss and cook for another minute or so.
Timer: 5m - 3
While the beans are cooking, place the spinach leaves in the bottom of a serving bowl and squeeze some lemon juice over them.
- 4
Once the beans are cooked, place them on top of the spinach along with the tomato, avocado, hemp seeds, chilli flakes and a drizzle of tahini. Season to taste.
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