Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light mealIngredients:

2 x 400g can cannellini beans

100g watercress

1 lemon, zested and juiced

250g pack sundried tomatoes and olives


Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack.

Toss well and season to taste.