Mediterranean-style bean salad

Ingreadient:

• 290g jar artichoke heart in oil
• 1 tbsp sundried tomato paste
• 1 tsp white wine vinegar
• 410g can cannellini beans, drained and rinsed
• 300g pack small vine tomato, quartered (about 12 in total)
• handful Kalamata black olives
• 2 spring onions, thinly sliced on the diagonal
• 200g log soft goat's cheese, crumbled

Direction

1. Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
2. Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat’s cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat’s cheese, then serve.