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) (3½oz) washed and ready-to-use baby spinach
• 100 gram(s) bag Continental salad leaves
• 25 gram(s) pine nuts, toasted

Method

1. Put the tomatoes in a large bowl, add the olive oil and toss together. 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.
3. Drain and refresh the beans in cold water to maintain a bright green colour.
4. To serve, drain the beans again, then add to the tomatoes, along with the spinach, salad leaves and pine nuts.

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