- Place the haricot beans in a bowl.
- Whisk the oil with the mustard and lemon zest and juice, and season. Drizzle half of the dressing over the beans and gently toss to coat.
- Divide the rocket between two serving dishes, then scatter with beans.
- Add chicken and tomatoes, then drizzle over remaining dressing.
Recipe by James Martin for Canned Food, www.cannedfood.co.uk
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Serve with warmed bread to mop up the juices
400g can haricot beans, rinsed and drained 3 tbsp extra virgin olive oil 1 tbsp wholegrain mustard Zest and juice of 1 lemon Seasoning 70g (23/4oz) rocket 2 cooked chicken breasts, sliced 8 cherry tomatoes, quartered
Time: 10 minutes Serves: 2 Nutrition: 501 calories, 28g fat, 4g sat. fat