About this recipe:This warm salad, with the perfect balance of vegetables, protein and carbohydrate, makes a great light lunch or supper. Serve with pitta bread.
1 tbsp vegetable oil
4 smoked turkey or bacon rashers, cut crossways into narrow strips
225g baby spinach leaves
1 yellow pepper, seeded and cut into small squares
1 small red onion, halved and thinly sliced
350g button mushrooms, thinly sliced
2 x 300g cans haricot or cannellini beans, drained and rinsed
125ml vegetable or tomato juice
2 tbsp red wine vinegar
1 tbsp Dijon mustard
salt and freshly ground black pepper
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Method Prep:25min › Ready in:25min
Heat the oil in a large frying pan over a medium heat. Add the turkey and cook for 5 minutes or until crisp. Lift out with a draining spoon onto kitchen paper.
Combine the spinach, pepper and red onion in a serving bowl and scatter over the turkey pieces.
Add the mushrooms to the pan and cook for 3–4 minutes until lightly coloured. Add the beans and stir-fry with the mushrooms to heat through.
Whisk together the vegetable or tomato juice, vinegar and mustard with salt and pepper to season. Pour over the bean and mushroom mixture and bring to the boil.
Immediately tip the hot vegetable mixture over the salad in the bowl and toss to combine. Serve at once with sesame pitta bread.
You can buy sesame pitta bread or, to make your own, brush plain pitta with a little oil, sprinkle with sesame seeds and warm under the grill until lightly toasted.
Loose, medium-sized button mushrooms are ideal for this salad. They needn't be the very small ones in supermarket packs, which tend to be more expensive.Check out local farm shops for buying mushrooms in bulk at bargain prices.