468
Calories
20g
Protein
19g
Fat
55g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 10 ml (2 tsp)
- Lemon juice - 15 ml (1 tbsp)
- Parsley, finely chopped - 10 g (1 tbsp)
- Pumpkin seeds - 10 g (1 tbsp)
- Baby spinach - 40 g (2 cup)
- Salt and freshly ground pepper - 0.3 g (1 pinch)
- Cannellini beans, drained - 230 g
- Clementine - 74 g (1 whole)
- Toast, gluten-free - 40 g
How to make:
- Drain and rinse the cannellini beans and place in a bowl
- Finely chop the parsley and add to the beans with a pinch of salt and pepper and a drizzle of olive oil
- In a small bowl mix together the salad dressing, olive oil and lemon juice and pour this over the baby spinach, mix to combine
- Toast a slice of gluten-free bread. Put the toast on a plate, top with the cannellini beans, sprinkle with seeds and serve with the spinach salad
