Bresaola with borlotti beans, red onion and parsley and toast

Ingredients

For 1 serving

• Bresaola70 g
• Cooked borlotti beans150 g
• Red onion30 g
• Parsley5 g
• Celery40 g
• Whole wheat bread40 g
• Red wine vinegar1 teaspoon
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

Method

1. Drain the borlotti beans, rinse them under cold water and let them drain. Slice the red onion very thinly, wash the celery and dice it into half-centimetre pieces, and chop the parsley.
2. Combine the beans, onion, celery and parsley in a bowl and dress with the oil, red wine vinegar, salt and pepper; toss and leave for a few minutes to take on the flavours.
3. Meanwhile toast the slices of wholemeal bread on a hot griddle or in a toaster for 2–3 minutes, until golden and crisp.
4. Serve the bean salad next to the bresaola, with the toast.