Grapefruit and Haricot Bean Salad

Serves 2

• 1tsp Rapeseed Oil
• 1 Can Haricot Beans
• 1/2 tsp Chipotle Flakes
• 1/2 tsp Dried Mixed Herbs
• 150g Mixed Salad Leaves
• 1 Grapefruit
• 1 Avocado
• 70g Feta Cheese
• 8 Black Olives
• Sprig Fresh Mint
• 1tsp Olive Oil

• In a pan on a medium heat warm the rapeseed oil. Once hot add the rinsed and drained haricot beans with spice and herbs. Fry for 5-10mins or until beans are warm through and cover with the spicy mix. Leave to cool.
• Place the salad leaves in a large serving bowl.
• Remove the skin from the grapefruit (slice of the top and bottom and then carefully use a knife to slice off the skin). Slice into 1cm rounds. De-skin and stone the avocado and slice finely. Cube the feta, half the olives and finely chop the fresh mint.
• Add the spicy haricot beans, grapefruit, avocado, feta and olives to the bowl with the salad leaves and toss until evenly distubuted.
• Scatter over the fresh mint and drizzle with olive oil to serve.