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Bean Salad with Avocado Dressing


  • 2 round pitta bread
  • 200g frozen broad bean
  • 1 avocado scooped out
  • 5 tbsp low fat natural yogurt
  • 1 lemon, zested
  • 2 little gem lettuce, roughly chopped
  • 400g can of white beans, rinsed and drained
  • 4 spring onions, finely chopped
  • 10 radish, thinly sliced
  • Small pack of parsley


  1. Using the Typhoon Griddle Pan, thinly slice the pitta into strips and grill for about 5 minutes until crisp.
  2. Boil the broad beans for around 2-3 minutes.
  3. In a blender mix avocado, parsley, yogurt, garlic, lemon juice and seasoning.
  4. Place the remaining ingredients out in a bowl along with the broad beans and serve alongside the dressing and pitta.