Summary

Ingredients

• 300 g beans, reen
• 400 g chickpeas, canned
• 250 g cocktail tomatoes
• 2 shallot (s)
• 1 lemon (s), untreated
• 3 tablespoon mint
• 3 tablespoon coriander greens
• 1 teaspoon honey
• 4 teaspoons oil
• 2 tablespoon balsamic vinegar

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Instructions

1. Cook the beans, halve the tomatoes, drain the chickpeas and dice the shallots. Finely chop the mint and coriander and peel the zest off the lemon peel. Mix everything together and prepare a dressing from oil, honey and vinegar and pour over it.
2. Let it steep for 15-20 minutes.
3. Total 14p, per serving 3p.