Bean, Tomato and Cashew Salad

Serves 8, 155 calories per serve


  • 700g green beans, trimmed and sliced into 3cm pieces
  • 1 large head of broccoli, cut into small florets
  • 500g cherry tomatoes, sliced in half
  • 1 leek, chopped
  • 100g cashews, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Bean, Tomato and Cashew Salad


  1. Bring a large saucepan to the boil. Add beans and broccoli, cooking for 3-5 minutes or until bright green. Drain and place in cold water until they are cool. Remove from water and pat dry with paper towel.
  2. Add olive oil to frying pan and heat over medium heat. Add leeks and tomatoes, cooking for 2-3 minutes or until soft.
  3. Place beans, broccoli, tomatoes, leeks and cashews in a serving bowl. Toss with lemon juice, salt and pepper. Serve as a side dish.

Download the recipe