Sun-Dried Tomato and Butterbean Salad

September 27, 2020
Serves: 2 Cooks In: 20 minutes
  1. Put all of the salad ingredients in a large bowl and mix everything together well.
  2. Put all of the dressing ingredients into a small bowl and stir together.
  3. Once ready to serve mix the dressing with the salad. Enjoy!


  • 16 sun-dried tomatoes (Roughly 170g drained net weight jar)
  • 100g pitted green olives (Roughly 130g drained net weight jar)
  • 2 palm sized serving of pine nuts
  • 1 can of butterbeans, rinsed
  • 1 red onion, finely sliced
  • Four large handfuls of mixed rocket leaves
  • Salt and pepper


  • 3 tbsp oil from the jar of sun-dried tomatoes
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp tahini