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Cannellini Beans on Rye Toast with Spinach Salad. Clementine for Dessert

35 min Pescatarian Lunch Dairy freeLactose free
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)
  • Rye bread - 40 g
  • Fresh parsley, chopped - 5 g (1 tbsp)
  • Pumpkin seeds - 10 g (1 tbsp)
  • Baby spinach - 40 g (2 cup)
  • Cannellini beans - 230 g
  • Salt and black pepper - 0.3 g (1 pinch)
  • Clementine - 74 g (1 whole)

How to make:

  1. Drain and rinse the cannellini beans and place in a bowl
  2. Finely chop the parsley and add to the beans with a pinch of salt and pepper and a drizzle of olive oil
  3. In a small bowl mix together the salad dressing, olive oil and lemon juice and pour this over the baby spinach, mix to combine
  4. Toast a slice of rye bread. Put the toast on a plate, top with the cannellini beans, sprinkle with pumpkin seeds and serve with the spinach salad
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