Mediterranean-style bean salad

• jar artichoke heart290g g

  in oil

• 1 tbsp sundried tomato↗ tbsp

  paste

• 1 tsp white wine vinegar↗ tsp
• can cannellini beans↗410g g

  drained and rinsed

• pack small vine tomato↗300g g

  quartered (about 12 in total)

• handful Kalamata black olives
• spring onions↗2

  thinly sliced on the diagonal

• log soft goat's cheese↗200g g

  crumbled

Step-by-step instructions

1. 1

   Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.

2. 2

   Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat’s cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat’s cheese, then serve.