240g |
cooked or canned borlotti beans, drained and rinsed |
80g |
french beans, stalks removed, finely chopped |
100g |
cucumber, thinly sliced |
handful |
rocket leaves |
1/2 |
large red onion, finely chopped |
1 |
blood orange, peeled and membrane removed, cut into slices |
50g |
green olives, pitted and chopped |
2 quantities |
Simple vinaigrette, replacing the vinegar with orange juice and replacing the vegetable oil with olive oil |