What we provide:
4 large ripe tomatoes
1 whole tin cannellini beans
1/2 red onion
2 tbsp sunflower seeds
large handful fresh basil
good squeeze lemon
4-6 tbsp thick plain yoghurt
From your pantry:
2 tbsp olive oil
pinch of salt
black pepper
2 thick slices of crusty bread
Cooking Instructions
Toss the Base
In your serving bowl, throw in the chopped tomatoes, drained cannellini beans, and sliced red onion
Dress It Up
Drizzle the olive oil and lemon juice over the vegetables. Add a generous pinch of sea salt and pepper, and toss everything together so the tomatoes start releasing their juices.
Add the Cream & Crunch
Spoon the thick yoghurt right into the centre of the salad. Scatter your chopped herbs and sunflower seeds all over the top.
Serve
Eat immediately, using your crusty bread to scoop up the beans and soak up the delicious tomato juices and yoghurt at the bottom of the bowl.