By
Jane Curran
published
Ingredients
- 100ml (4fl oz) 0% Greek yogurt
- 1tbsp tikka paste
- juice ½ lemon
- 1 x 410g tins each of kidney beans, butter beans and cannellini beans, drained and rinsed
- 1 red onion, sliced
- 3 spring onions, finely sliced
- large handful coriander, leaves chopped
Method
Combine the yogurt with the tikka paste and lemon juice, and season well.
Mix with the other ingredients and leave for 30 minutes to allow the flavours to combine.
Serve immediately, or leave overnight in the fridge and allow to come back to room temperature before serving.
