Bean and spinach salad with herb pesto. Potted legumes are a useful solution for preparing heartier and nutritionally interesting dishes.
This time we opted for white beans - normally creamier than lentils or chickpeas - and mixed them with spinach and an herb "pesto" If you want to speed up this step, you can replace it with some pickled onions and some chopped pickles. For the salad 200 g cooked white beans 200 g spinach, preferably baby or young leaves 1/2 red onion 1/4 teaspoon salt 1 tablespoon apple cider vinegar 5 or 6 small pickles