The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mediterranean Butter Bean Salad with Green Beans, Courgette & Avocado
If you think salads are boring, then you haven’t tried this one: stuffed with creamy avocado, crunchy pumpkin seeds and warm sundried tomato butter beans. Add crunchy green beans and vibrant courgettes for extra greens. Each serving provides all your 5 a day!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 160g green beans
- 1 onion
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 1 avocado
- 40g mixed salad leaves
- 2 tsp pumpkin seeds
- 1 courgette
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 499
Protein: 16g
Carbs: 34g
Fat: 32g
Ingredients
- 1 onion (use half)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon (use half)
- 160g green beans (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 courgette (use half)
- 1 avocado (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tsp pumpkin seeds (use half)
- 40g mixed salad leaves (use half)
Nutritional Information
Calories: 499
Protein: 16g
Carbs: 34g
Fat: 32g
Mediterranean Butter Bean Salad with Green Beans, Courgette & Avocado
If you think salads are boring, then you haven’t tried this one: stuffed with creamy avocado, crunchy pumpkin seeds and warm sundried tomato butter beans. Add crunchy green beans and vibrant courgettes for extra greens. Each serving provides all your 5 a day!
Getting hungry?
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large bowl & a sieve
Grill the veg
- Thinly slice the courgette into 1/2cm half-moons. Trim the green beans. Thinly slice half the onion, then cut the remaining into wedges
- Add the courgette and onion wedges to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 10 mins, until softening.
- After 10 mins, add the green beans to the tray, toss with 1 tsp oil and season with salt and pepper. Grill for a further 8-10 mins, until soft and golden
Dress the butter beans
- Drain and rinse the butter beans
- In the large bowl, mix together the butter beans, sliced onion, sundried tomato paste and the juice from the lemon. Season to taste with salt and pepper
Last bits
- Thinly slice the avocado. Roughly chop the olives
- Toss the salad leaves, olives and cooked veg through the butter beans. Season to taste with salt and pepper
Plate up
- Share the salad between bowls, topped with the avocado. Scatter over the pumpkin seeds
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