Spinach, Bean and Tomato Salad

Serves: 20

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 2  ripe plum tomatoes, deseeded and diced
• 2 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) balsamic vinegar
• 225 gram(s) fine green beans
• 100 gram(s) (31?2oz) washed and ready-to-use baby spinach
• 100 gram(s) bag continental salad leaves
• 25 gram(s) pinenuts, toasted

Method

1. Put the tomatoes in a large bowl, toss in the olive oil, season with salt and freshly ground black pepper, then add the vinegar.
2. Put the beans in a pan of boiling, salted water and cook for 2-3min. Drain and refresh.
3. Add the beans, spinach, salad leaves and pinenuts to the tomatoes. Toss everything together using your hands - with this quantity it's much easier than trying to manoeuvre salad servers.

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