Italian bean salad

Transform that can of beans sitting in the back of the cupboard. You could also try adding tinned tuna.

SERVES 2 PREP 10 MINS

✱ 1 x 400g can beans such as borlotti, butter or cannellini, rinsed and drained

✱ 1 large carrot, cut into ribbons with a peeler

✱ 85g watercress

✱ Handful fresh basil leaves, roughly torn

✱ 50g shop-bought croutons, or see tip

✱ Olive oil, for dressing

✱ Grated hard cheese, such as Grana Padano or a mature Cheddar

1 In a serving bowl toss together the beans, carrot, watercress and basil.

2 Divide between two plates, then scatter over croutons. Drizzle with olive oil, then sprinkle on cheese and season to taste. Per serving: 354 cals, 11g fat (3g saturated), 43g carbohydrates