Preparation & Cooking Time: 35 minutes

Servings:  4

You will need:

Lamb Brand Semi-fresh Tortellini Ricotta & Spinach 200g

Lamb Brand Dry Chickpeas 80g

Lamb Brand Red Kidney Beans 80g

Lamb Brand Cannellini Beans 80g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Garlic Powder dash

Lamb Brand Ground Cayenne Pepper dash

Lamb Brand Mixed Spice ½ tsp

Lamb Brand Coarse Salt pinch

Green Onion 1, chopped

Celery ¼ stalk, sliced

Cider Vinegar 2 tbsp

Vegetable Oil 1 tbsp

Honey ¾ tsp

Ground dry Mustard dash

Salami 45g, diced

All you have to do:

Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool.

In a bowl, gently mix the chickpeas, beans, green onions and celery. In a separate bowl whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper and cayenne pepper. Pour dressing over the salad and toss gently to coat. Cover and refrigerate at least 2 hours.

In a large pot of salted boiling water, cook tortellini until al dente, rinse under cold running water and drain.

In a medium size bowl, combine tortellini with the bean and chickpea salad, add salami and mixed spice. Mix well and preferably refrigerate for at least an hour before serving.