INGREDIENTS

• 2 x 400g cannellini beans

• 3 tomatoes

• dill

• 60g pepitas

• 40g sunflower seeds

• 10g Tuscan seasoning

• 150g baby spinach leaves

• 100g feta

• 200g smoked salmon slices

• olive oil

• 2 tbs extra virgin olive oil

• 1 tbs white wine vinegar

• 1 tsp dijon mustard

METHOD

1. Prepare vegetables

Read through the recipe. Rinse and drain the beans. Coarsely chop the tomatoes. Pick the dill sprigs, discarding the stems. Finely chop half the dill.

2. Toast seeds

Put the pepitas and sunflower seeds in a cold large frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.

3. Heat beans

Heat a generous drizzle of olive oil in the same frypan over high heat. Cook the beans and Tuscan seasoning, stirring occasionally, for 1-2 mins until heated through. Remove from the heat.

4. Make dill dressing

Meanwhile, whisk the chopped dill, 2 tbs extra virgin olive oil, 1 tbs white wine vinegar and 1 tsp dijon mustard in a large bowl. Season well with salt and pepper.

5. Toss salad

Add the tomato, seeds, beans and spinach to the dressing. Crumble in half the feta and toss to combine.

6. Get ready to serve

Separate the smoked salmon slices, then coarsely tear into pieces. Divide the salad and salmon among plates. Scatter with the remaining feta and remaining dill to serve.