10 mins
preparation
15 mins
cooking
Easy
1
Serving
This is one of our favourites- perfect on the side of classics including 4-large-cod-fillets-in-breadcrumbs and our Original Chicken Chargrills, yet equally tasty on its own as a light lunch. The best bit? This dish packs in the flavour AND the fibre (11.4g fibre per serving) !
Our method
- Sautee the sliced onion and green beans with the olive oil in a pan over a medium heat until the onion begins to soften.
- Transfer the vegetables and beans to a plate and sprinkle over the toasted croutons.
- Add the butter beans and chickpeas, along with the parsley and lemon juice, season to taste and continue to cook whilst you make the croutons.
- In a separate pan, dry fry the croutons until toasted and golden brown.
Ingredients
Green beans 100
g
sliced on half
1 small onion, sliced
Olive oil, 1
teaspoon
1/4 can butter beans in water (drained)
1/4 can chickpeas in water (drained)
2-4 sprigs fresh parsley, finely chopped
1/4 lemon, juiced
1/3 slice wholemeal bread, cut into small croutons
