You guys know how much I love my beans, I normally tend to have them in some kind of stew but they are great in salads too! This is probably one of my favourite summer salad, the creamy pesto really makes it extra delicious! It’s super filling too and perfect for lunch boxes.

Serve 2-3 people 

Ingredients:

1 cannot drained and rinsed butter beans 

About 350gr of cherry tomatoes cut in half

1/2 cucumber – cut into cubes 

1 red onion -peeled and finely sliced 

An handful of rocket 

Optional: some crumbled Greek style vegan cheese crumbled on top 

For the pesto:

A generous handful of basil leaves

2 tbsp of walnuts or pine nuts 

1 tbsp of nutritional yeast 

The juice of 1 lemon

1 garlic clove 

2-3 tbsp of extra virgin olive oil 

Salt to taste 

To make the pesto place all the ingredients into a food processor and blitz until you have a creamy consistency, add a touch of water if too thick. 

Combine the beans, cucumber, tomatoes, onion in a large bowl. Pour over the pesto and give it a good mix until all the veggies are coated in the pesto. Add the rocket leaves, crumbled cheese (if using`) and some extra basil leaves.