A beautiful spring salad using fresh asparagus, cannellini beans and zesty lemon for extra flavour.


  • 200g jar artichokes, well drained

  • 200g cooked beetroots, chopped roughly

  • 4 tbsp extra virgin olive oil

  • 2 tbsp roughly chopped parsley

  • 400g can cannellini beans, well drained

  • 175g cubed Caerphilly cheese

  • 2 tbsp chopped fresh mint

  • 1 clove garlic, crushed

  • Finely grated zest and juice of 1 large lemon

  • Salt and pepper


  • 1.

    Mix the garlic with the olive oil, lemon juice and zest, and the herbs.

  • 2.

    Mix the artichokes, beans, beetroot and cheese together.

  • 3.

    Add the two together and mix well with a little salt and pepper. Season well and serve piled into bowls with crusty bread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 465kj
  • Fat Total 28g
  • Saturated Fat 10g
  • Protein 20g
  • Carbohydrate 34g
  • Sugar 4g
  • Sodium 650mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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