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.

Protein: 18g

Carbs: 32g

Fat: 27g

Calories: 435

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