Recipe White Bean, Lemon & Dill Salad

You will need

Serves 2

2 x 400g can white beans, drained and rinsed
1 Lebanese cucumber
1/4 cup sesame seeds
1/2 cup green olives, cut in half

Dressing

2 tablespoons extra virgin olive oil
1 lemon, zest and juice
1 small pack (15g) fresh dill
1 teaspoon dijon mustard

Recipe: Panacea's Pantry

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Directions

10 mins to prep

Step 1

Dry roast sesame seeds by placing into a frypan over low heat (do not add oil). Toast for 3–4 minutes, tossing regularly until fragrant and golden brown. Set aside to cool.
Step 2

Drain white beans and rinse well. Cut cucumber in half lengthways and then slice into thin half circles. Place white beans, cucumber and olives into a medium serving bowl.
Step 3

Pick the leaves off the dill and roughly chop, adding to the serving bowl.
Step 4

Mix all of the dressing ingredients in a small bowl until uniform then add to the salad along with the cooled sesame seeds. Add a few cracks of salt and pepper and toss well.
Step 5

Serve immediately. Enjoy!