Deliciously light & will impress guests.
INGREDIENTS ------------------
serves 2
2 organic firm apples such as Granny Smith or Braeburn, cored and cut into thick slices
2 teaspoons maple syrup
2 tablespoons Balsamico di Modena
2 handfuls lettuce [i.e. romaine or leaf lettuce]
1 avocado, sliced
80g green beans, cooked to tender
8 - 10 cherry tomatoes
1/2 cucumber, cut in large chunks
ca. 70g vegan goat cheese, crumbled
extra-virgin olive oil for dressing
Himalayan salt to taste
freshly ground black pepper to garnish
METHOD ------------------
Cook the green beans in water until tender. Set aside.
Heat small amount of filtered water in a medium sized pan, add apples and cook for about 1-2 minutes allowing the water to evaporate.
Add maple syrup and cook for 1 minute constantly stirring. Slowly pour in the balsamic vinegar. Continue stirring until the apples have caramelised. Set aside and let apples cool.
In 2 separate salad bowls arrange lettuce, cucumber, avocado.
Lay the green beans and caramelised apples on top of the salad and crumble 'goat' cheese.
Salt to taste, drizzle with olive oil and season with freshly ground pepper.
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