When it comes to cravings and energy slumps, this recipe has got your back.
It ticks all the boxes – wholesome, filling, nutritious and so, so simple. Plenty of protein plus a load of fibre to keep you fuller for longer.
You can quickly whiz this up on a Sunday and have on hand for lunches during the week, whether at work or home.
Did I mention versatile?
I know not everyone loves olives like me, or capers for that matter. Simply substitute your own flavour additions – perhaps red onion, parsley, chopped gherkins, dill, preserved lemon, chilli etc.
Here’s what you need:
- 1 x 400g tin white beans such as cannellini
- 1 small tin of sustainably sourced tuna or salmon
- a good glug of olive oil
- juice of one lemon
To mix through (or use your own favourite additions):
- 1 x teaspoon capers, smashed
- about 10 chopped kalamata olives
- 1 x spring onion, sliced, including the green top
- sea salt and ground pepper to taste
- extra lemon quarter for an additional squeeze
Here’s what you do:
- In a food processor, whiz all the above ingredients together until well mixed, adding in more olive oil if the mixture is a little dry
- Stir through the additional ingredients
- Season to taste
- Add an additional squeeze of lemon to taste
Serve on a rice cracker, piece of toast or use as a dip with vegetable sticks (carrot, celery, zucchini, cucumber).
Why not try this as a breakfast alternative!
The mixture will keep in the fridge for a number of days.
I’d love to hear about your own version of this dish. Share in the comments so we can all enjoy.
With your health in mind,