Three-bean stir-fry


150g rocket leaves, washer

1 tablespoon of olive oil

1 red onion, chopped

2 cloves garlic, crushed

1 tablespoon finely chopped fresh thyme

2 cups chopped green beans

300g canned black beans, rinsed and drained

300g canned chickpeas, rinsed and drained

2 tablespoons finely chopped fresh parsley

¼ cup lemon juice

½ -1 tsp lemon zest


Arrange the rocket in a large serving bowl and set aside

Add the olive oil to a hot wok, swirling to coat the sides. Stir-fry the onions for 2 minutes. Add the garlic and stir-fry until the onion is soft. Add the thyme and stir-fry for 30 seconds.

Add the black beans and chickpeas and stir-fry until heated through.

Add the green beans a stir-fry for 3 minutes, or until tender. Season with salt and pepper, lemon juice and zest, and spoon over rocket. Sprinkle with the parsley and serve with a drizzle of lemon juice and olive oil.