serves

4

Difficulty

Easy

This simple side is the perfect blank canvas - best paired with your protein of choice.

Ingredients

• 420g can four bean mix, drained, rinsed
• 250g cherry tomatoes, roughly chopped
• 1/2 cup pitted Sicilian olives, roughly chopped
• 1 avocado, cut into 1cm dice
• 1/4 cup roughly chopped mixed herbs (we used flat-leaf parsley and basil)
• 1/4 cup extra virgin olive oil
• 2 tbs red wine vinegar
• 1/4 cup grated parmesan
• 1 tsp Dijon mustard
• 100g baby spinach leaves
• 2 tbs pepitas, toasted

Pickled onion

• 1/4 cup white wine vinegar
• 2 tsp caster sugar
• 1 small red onion, very thinly sliced

Method

• 1.

  For the pickled onion, combine vinegar, sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat until mixture just comes to a simmer. Place onion in a heatproof bowl. Pour over vinegar mixture and set aside for 30 minutes, tossing onion in mixture every 10 minutes.

• 2.

  Meanwhile, place beans, tomato, olives, and herbs in a large bowl. Season with salt flakes and pepper. Toss to combine. Whisk oil, vinegar, parmesan and mustard together in a jug. Pour over bean mixture and toss well to coat. Set aside for 10 minutes to allow flavours to develop.

• 3.

  Drain onion. Layer spinach, and bean mixture in a serving bowl. Top with onion and sprinkle with pepitas. Serve immediately.