Simple and stylish salad

Heirloom Tomatoes, Cannellini Beans and Snap Peas

Crisp crunch and beautiful colours will pull your guests to the side of the plate where this salad sits.

The salad, minus its basil and goat cheese, can be refrigerated a day in advance.

From cookbook author and Clarkson Potter editorial director Raquel Pelzel.

INGREDIENTS

2 medium size ripe heirloom tomatoes, hulled and cut into bite-size pieces

2 Tbsp extra-virgin olive oil

1⁄ tsp salt

2

170g snap peas, ends trimmed and pods thinly sliced on a bias (about 1 cup)

1 1⁄ cups drained and rinsed

2 canned white beans, such as cannellini (420g can)

1⁄ cup fresh basil leaves, stacked,

3 rolled and thinly sliced crosswise, or more as needed 55g fresh goat cheese

METHOD

Combine the tomatoes, oil and salt in a mixing bowl, stirring gently to incorporate.

Add the snap peas, beans and most of the basil, then crumble the goat cheese over the top. Give the salad a gentle stir, sprinkle with the remaining basil and serve.

— 4 servings

Nutrition | Per serving: 210 calories, 9 g protein, 19 g carbohydrates, 11 g fat, 3 g saturated fat, 5 mg cholesterol, 380 mg sodium, 6 g dietary fibre, 4 g sugar