If you’re looking for a tasty new salad to try over the festive season, we’re huge fans of this low-kilojoule Three-Bean Tikka Salad.
GENERAL INFO
Serves: 6 to 8
Preparation Time: 10
Cooking Time: None
INGREDIENTS
100ml Greek-style yoghurt
1tbsp tikka paste
juice ½ lemon
1 x 410g tins each of kidney beans, butter beans and cannellini beans, drained and rinsed
1 red onion, sliced
3 spring onions, finely sliced
large handful coriander, leaves chopped
PREPARATION
Combine the yoghurt with the tikka paste and lemon juice, and season well.
Mix with the other ingredients and leave for 30 minutes to allow the flavours to combine.
Serve immediately, or leave overnight in the fridge and allow to come back to room temperature before serving.
