Red Pesto butter bean salad (serves 2; prep 10 mins, cooking 10 mins)

this is very filling and tasty, with a nice creamy texture.

Ingredients:
1 x 400g tin butter beans, drained
120g green beans
1 avocado, sliced
40g rocket
40g sundried tomatoes (about 8 pieces)
80g artichoke hearts (about 8 pieces)
2 tbsp red pesto


Method:
First, prep the ingredients as follows:
- trim and halve the green beans.
- cut the sundried tomatoes in half
- cut the artichoke hearts into quarters
- drain the butter beans and rinse.
- peel and de-stone the avocado and slice into small sections.

In a small suacepan, boil or steam the green beans for 3 minutes until tender. Drain and set to one side.
Heat a non stick frying pan with 1 tsp olive oil on a medium heat. Add the butter beans and red pesto for 2 minutes. Then add the sundried tomatoes and artichokes and continue to cook for 3 minutes.

Place the rocket on two plates, top with the green beans, avocado and red pesto bean mixture.