Ingredients

  • 1 can chickpeas – drained
  • 1 can cannellini beans – drained
  • 1 can butter beans – drained
  • 1 punnet grape tomatoes, halved or quartered
  • 1 pickled red onion (pickled in vinegar)
  • Parsley – chopped
  • 1/2 bunch Tuscan kale, shredded off stem and chopped
  • 100g sundried tomato strips, chopped
  • 100g roasted peppers, chopped
  • 100g artichokes, drained and chopped
  • 100g sliced olives
  • 100g Perline bocconcini (chopped if large)
  • Miso vinegarette
  • 200g Smoked chicken – diced

Method

  • Chop all fresh ingredients and add to a large mixing bowl.
  • In a large strainer, drain, rinse and rest beans on a clean tea towel to dry, add to mixing bowl
  • Into the same strainer, drain artichokes, olives and tomato strips, peppers and push as much moisture out as possible and then roughly chop together on a cutting board before adding to the mixing bowl
  • Dress salad with the salad dressing and toss with large spoon to coat entire salad evenly, taste and adjust with more dressing if required.
  • Drain the Perline bocconcini and add to mixing bowl and toss through evenly.
  • Separate any vegan or vegetarian portions now
  • Add diced smoked chicken and toss through evenly

This can be portioned directly into thermoses and stored in fridge overnight or covered in bowl and chilled and portioned in the morning.