A bit of easy-done crunch, a jumble of beans and a feta-infused dressing lands you in the zone for a delicious quick-fix feast that goes easy on the carbs. We get you there in 20 minutes thanks to some pan-ready chicken schnitzels to keep the cooking to the minimum.
Boil kettle for step 2. Heat 40ml (2 tablespoons) oil in a frypan over medium heat. Add schnitzels and cook for 4 minutes each side or until golden and cooked through. Drain on absorbent paper and season with a pinch of salt and pepper. While schnitzels are cooking, continue with step 2.
Trim beans and cut into 3cm lengths. Place in a heatproof bowl, cover with boiling water and set aside to blanch for 5 minutes. Drain. While beans are blanching, continue with step 3.
Juice ½ the lemon. Rinse and dry coriander and roughly chop stems and leaves. Thinly slice spring onion. Place spring onion, lemon juice, coriander, mustard and remaining oil in a bowl large enough to fit the salad. Season with salt and pepper and mix well to combine.
Crumble feta. Add to salad dressing and stir to combine.
Drain and rinse cannellini beans. Add cannellini beans, green beans and rocket to salad and gently toss to combine.
Cut remaining lemon into wedges. Slice schnitzels. Divide salad between bowls and top with schnitzel. Serve with lemon wedges.