Warm green bean salad

This lusciouslooking green salad packs a powerful punch when it comes to meno-healthy nutrients. Combining the crunch of the beans and spring onions with the smoothness of the avocado (rich in omega-3s and prebiotics), plus protein from the soya beans, olives and olive oil – topped off with basil and its excellent anti-inflammatory properties.

SERVES 2 331 calories

100g green beans, chopped into 3cm chunks 100g runner beans, chopped into 2-3cm chunks 70g frozen soya beans 50g kale, roughly torn 2 spring onions, roughly chopped ½ romaine lettuce, roughly chopped 4-6 radishes, quartered lengthways ½ avocado, sliced 6 large green olives 2 sprigs of basil, finely chopped 1tbsp olive oil 1tbsp red, white or cider vinegar Sea salt and freshly ground black pepper

FOR THE PITTA CRISPS

1 wholemeal pitta A little oil, for brushing Cayenne pepper, to sprinkle 1

Bring a large pan of water to the boil and cook the green beans, runner beans and soya beans for 4-5 mins, or until tender. Add the kale and spring onions, then drain in a sieve.

2 Put the lettuce into a large salad bowl. Add the radishes, avocado, olives and basil. Whisk together the oil and vinegar in a separate bowl and season well. Then pour the oil and vinegar over the lettuce mix, add the cooked greens and toss everything together.

3 Toast the pitta, then cut into triangles. Brush each triangle with a little oil and season, then sprinkle lightly with cayenne. Serve with the salad.