Ingredients
1 tin of butterbeans, drained and rinsed
2-3 sweet eating apples
1 pack of cooked beetroot
Handful of fresh mint, chopped
2 tbsp raisins
Salt and pepper
For the dressing
1tsp agave
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Salt and pepper
Method
Chop the apples and beetroot into bitesize chunks and put into a large mixing bowl.
Add the drained and rinsed butter beans, chopped mint and raisins to the mixing bowl.
Make the dressing mixing together the olive oil, red wine vinegar, agave together in a jar or bowl and season to taste.
Pour the dressing into the mixing bowl and toss to combine.
To serve in your Boru bento box: fill the bottom layer with the main salad, add lambs lettuce to the top layer and crumbled vegan feta in the inner tray, sprinkled on top to serve.
To Serve
Lambs lettuce, Vegan feta, crumbled – Sainsbury’s deliciously free from Greek style is good!