'Simple… twice as good'
- 500 gr white beans (cooked previously)
- 15- 20 stalks asparagus
- 2 handful arugula leaves
- ½ cup plant natural yogurt
- A handful of fresh mint leaves (finely chopped)
- 4-5 tbsp olive oil
- ½ lemon juice
- 1 tsp honey
- Sea salt & pepper
Rinse under running water the cooked beans and keep them aside.
Rinse and cut the asparagus. Place some olive oil in a griddle pan, add the asparagus and a pinch of salt. Grill them for about 3-4 minutes in medium-high heat, turning them often.Remove from the heat and let them cool. In a big bowl combine the white beans, arugula leaves and asparagus.
To prepare the dressing, mix all the ingredients by using a blender or food processor until you get a creamy texture. Before serving the salad, drizzle some mint dressing, spread some extra chopped mint leaves and sea salt flakes on the top.