Green Bean & Tomato Summer Salad

INGREDIENTS

• 1 tin Dunnes Stores chickpeas, drained
• 1 tsp Dunnes Stores baharat
• 2 garlic cloves, finely grated or crushed
• 400g Greek yoghurt
• 650g green beans, trimmed
• 1 tin Dunnes Stores green lentils, drained
• 1 lemon, finely grated zest and juice
• 300g cherry tomatoes, halved
• Large handful of fresh coriander leaves
• Large handful of fresh mint leaves
• Olive oil
• Sea salt and freshly ground black pepper

METHOD

1. Place the drained chickpeas onto a clean teatowel and dry well, then place into a bowl and add the baharat, some salt and pepper and 1 tbsp olive oil. Toss to combine, then place into your airfryer at 180°C for 12–15 minutes, or until the chickpeas are crispy and golden. Remove from the airfryer and set aside.
2. Grate the garlic cloves into the yoghurt and add the zest of ½ a lemon. Season with salt and pepper and add 30 ml olive oil. Stir to combine and set aside.
3. Bring a large pot of salted water to the boil, then add the green beans and cook for 3 minutes or until the beans are tender. Remove the beans to a bowl filled with cold water and ice to blanch them and leave aside for a few minutes to cool, then drain and set aside.
4. In a large bowl, whisk 100 ml of olive oil, the zest and juice of ½ a lemon and some salt and pepper together. Add the green beans, tomatoes, lentils, coriander and mint and toss to coat.
5. Spread the seasoned yoghurt over the base of a large serving platter, then place the bean mixture on top. Sprinkle with some lemon zest and a final drizzle of olive oil, then garnish with the crispy chickpeas and some more fresh herbs to serve.