Cook: 20 minutes

Serves: 4-5

This fresh-flavoured dish works beautifully as a light main or a generous side. Creamy chickpeas and cannellini beans are mixed with roasted red pepper and red onion, crisp asparagus and mangetout, then tossed in a bright lemon and Dijon dressing, finished with fragrant herbs and crunchy pumpkin seeds. Omit the honey for an easy vegan option.

Method

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Ingredients

Name: Herby lemon bean salad with asparagus and pumpkin seeds
Prep time: 25 min
Cook time: 20 min
Yield: 4-5
Ingredients: 1 red pepper, seeded and roughly chopped; 1 small red onion, sliced; 2 tbsp olive oil; Pinch chilli flakes 1 tsp smoked paprika; Salt and black pepper 150g fresh thin asparagus, snap off woody ends, cut into 3-4 cm pieces; 100g mange tout, roughly chop, leave raw 400g tin chickpeas, drained and rinsed; 400g tin cannellini beans, drained and rinsed Dressing; Zest and juice of 1 lemon; 2–3 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 small clove garlic, grated; Honey or maple syrup, just a drizzle To finish:; Large handful fresh parsley and dill; 2 tbsp pumpkin seeds

1 red pepper, seeded and roughly chopped
1 small red onion, sliced
2 tbsp olive oil
Pinch chilli flakes

1 tsp smoked paprika
Salt and black pepper

150g fresh thin asparagus, snap off woody ends, cut into 3-4 cm pieces
100g mange tout, roughly chop, leave raw

400g tin chickpeas, drained and rinsed
400g tin cannellini beans, drained and rinsed

Dressing
Zest and juice of 1 lemon
2–3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 small clove garlic, grated
Honey or maple syrup, just a drizzle

To finish:
Large handful fresh parsley and dill
2 tbsp pumpkin seeds