Serves: 4 

Time to cook: 35 minutes 



6 rashers unsmoked dry cured back bacon 
225g (8oz) green beans 
400g canned mixed beans (drained weight) 
50g canned lentils (drained weight) 
4 sundried tomatoes 
1x 15ml spoon (1tbsp) parsley 
1x 15ml spoon (1tbsp) dill 
1x 15ml spoon (1tbsp) mint 
1x 15ml spoon (1tbsp) chives 
150g (5oz) mozzarella cheese 
3x 15ml spoon (3tbsp) olive oil 
1x 15ml spoon (1tbsp) lemon juice 
Oven gloves, tongs, vegetable knife, 2x chopping boards, saucepan, colander, can opener, measuring spoons, mixing spoon, large mixing bowl, jar with lid and serving bowl. 
1. Pre-heat the grill. 
2. Grill the bacon rashers for 2-3 minutes each side or until crispy and set aside to cool.
3. Top and tail the green beans.
4. Place the green beans in a saucepan of boiling water for 3-5 minutes, until just tender.
5. Drain the green beans and set aside to cool.
6. Drain the canned mixed beans and lentils.
7. Prepare the tomatoes and herbs:
  • finely chop the sundried tomatoes 
  • chop the parsley
  • chop the dill
  • chop the mint
  • chop the chives 
8. Mix the bacon, green beans, mixed beans, lentils, fresh herbs, torn pieces of cheese well together.
9. Place olive oil, lemon juice and sundried tomato pieces into a jar with a lid. 
10. Shake the mixture together well.
11. Drizzle the dressing over the salad and serve.
Top tips
  • Try other varieties of cheese or herbs to create a different flavour.
Did you know? 
  • Did you notice which beans were in the tin of mixed beans?
Nutrition information per 100g/serving:  Energy 665/998kJ, protein 10.7/16.1g, carbohydrate 5.7/8.6g, carbohydrate of which sugars 1.4/2.0g, fat 10.5/15.7g, saturated fat 3.9/5.8g, dietary fibre 1.58/2.37g, salt 1.5/2.2g, iron 0.8/1.2mg


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