2 round wholemeal pitta breads, split in half and cut into triangles
200g frozen broad beans
1 avocado, flesh scooped out
small pack parsley
8 tbsp low-fat natural yogurt
1 garlic clove, roughly chopped
1 lemon, zest of ½, juice of whole
2 Little Gem lettuces, roughly chopped
400g can white beans, rinsed and drained (we used cannellini beans)
4 spring onions, finely chopped
2 carrots, peeled and grated
10 radishes, halved
handful of cress, snipped
Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.