Fresh Italian Bean Salad with Salami & Mozzarella Balls

1 × 400 g can cannellini beans, drained and rinsed

1 × 400 g can chickpeas, drained and rinsed

100 g salami, sliced into thin strips

1 red capsicum, chopped

1 orange capsicum, chopped

½ cup sun-dried tomatoes, roughly chopped

½ red onion, finely chopped

150 g mini mozzarella balls, drained

2 large handfuls of rocket leaves

A handful of fresh basil leaves

4 tbsp The Good Oil Extra Virgin Sunflower Oil

Juice of 1 lemon

1 tsp Dijon mustard

1 small garlic clove, finely grated

1 tsp honey

Salt and black pepper, to taste

In a large bowl, toss together the cannellini beans, chickpeas, salami, capsicum, sun-dried tomatoes, red onion and rocket.

In a small bowl, whisk the sunflower oil, lemon juice, Dijon mustard, garlic, honey, and a generous pinch of salt and pepper until smooth and emulsified. Drizzle the dressing over the salad and gently fold to coat everything evenly.

Spoon onto a serving platter or bowl, scatter over the mozzarella balls, and finish with fresh basil leaves and a crack of black pepper. Serve at room temperature with plenty of crusty bread for scooping and soaking up the dressing.