Butter Bean and Beetroot Salad

Cook beetroot in a large saucepan of boiling water for 10 minutes. Drain and peel while still warm, then cut into quarters.
Place butter beans, lemon juice, olive oil, garlic and thyme in a saucepan and stir over medium heat until warmed through.
To serve, divide beetroot, spinach and rocket among four plates. Pour the warm bean mixture over the top and garnish with feta cheese and serve.

Once the beetroot is cooked, run them under some cold water while removing the skin; this not only helps the skin to peel away easily, but keeps your hands free from beetroot stains too!
A serve of this salad supplies 13g of fibre. This meets over a 1/3 of our daily requirements (we should aim for 30g of fibre each day). The fibre comes mostly from the butter beans, but also the beetroot and spinach too.
Most supermarkets offer a wide variety of canned legumes, usually located in the canned vegetable section. Simply drain and rinse before use. You can keep any unused legumes in an airtight container in the refrigerator for up to one week.

Health & wellbeing