Sun-Dried Tomato Bean Salad With Sesame Chilli Avo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Boil a kettle

Trim, and chop your green beans in half

Drain and rinse your butter beans

Add the chopped green beans and butter beans to a pot with a pinch of salt and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until the green beans are tender with a slight bite

Once tender, drain and set aside until serving – this is your bean mix

Peel your garlic and add it to a food processor with half your cherry tomatoes (you'll use the rest later!), your sun-dried tomatoes, agave, red wine vinegar, a generous pinch of salt and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Blitz until well combined and smooth – this is your sun-dried tomato dressing

Chop the remaining cherry tomatoes in half

Cut your avocado[s] in half lengthways and remove the stone[s] using a teaspoon

Peel away the skin, then cut in half again – these are your avocado quarters

Combine your toasted sesame seeds and dried chilli flakes (can't handle the heat? Go easy!) with a pinch of salt on a plate – this is your sesame chilli mix

Add the avocado quarters to the sesame chilli mix and press gently until well coated – this is your sesame chilli avo

Reserve any remaining sesame chilli mix

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Combine the shredded lettuce and bean mix in a large bowl with the chopped cherry tomatoes and the sun-dried tomato dressing

Give everything a gentle mix up – this is your sun-dried tomato bean salad