White bean, cucumber salad

Serves 2-4

Ingredients

2 14 oz cans white beans, drained and rinsed 

1 cucumber

1/4 cup sesame seeds 

½ cup green olives, cut in half

Dressing

2 Tbsp extra virgin olive oil 

Zest and juice of 1 lemon 

1 small pack (15g) fresh dill 

1 tsp dijon mustard

Method

1. Dry roast sesame seeds by placing into a frypan over low heat (do not add oil). Toast for 3-4 minutes, tossing regularly, until fragrant and golden brown. Set aside to cool. 

2. Drain white beans and rinse well. Cut cucumber in half lengthways and then slice into thin half circles. Place white beans, cucumber and olives into a medium serving bowl. 

3. Pick the leaves off the dill and roughly chop, adding to the serving bowl. 

4. Mix all of the dressing ingredients in a small bowl until uniform then add to the salad along with the green olives.