Try making your own pesto for this salad with our homemade pesto recipe.


  • 1 small head broccoli, cut into small florets
  • 200g green beans, cut into 2cm pieces
  • 250g pouch ready-cooked freekeh (or other grain)
  • ½ red onion, finely chopped
  • 145g tub fresh pesto
  • 400g tin borlotti beans, rinsed and drained
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 50g spinach, chopped


  • STEP 1

    Drop the broccoli and beans into a pan of boiling salted water. Boil for a minute then drain and rinse under cold water. Drain well.

  • STEP 2

    Heat the grain pouch following pack instructions. Tip into a bowl with the onion, pesto, borlotti beans, vinegar and oil. Toss everything together then add the drained veg and spinach, and toss again.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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