A SIMPLE BUT ELEGANT SALAD THAT MAKES A PERFECT LUNCH, DINNER PARTY STARTER, LIGHT MAIN COURSE OR PICNIC TAKE-AWAY.
INGREDIENTS ------------------
serves 2
2 handfuls red lettuce [or other lettuce]
8 - 10 cherry tomatoes
2 pickled cucumbers, thinly sliced
handful pickled mushrooms, halved
80g yellow wax beans, cooked to tender
2 beetroots, cooked & sliced
2 tsp almond flour [ground almonds]
2 tbsp extra-virgin olive oil
1 tbsp green pesto [e.g. Carrot Top Pesto]
Himalayan / unrefined salt to taste
vegan feta cheese, crumbled [optional]
fresh herbs, e.g. parsley, cilantro, watercress sprouts
freshly ground black pepper to garnish
METHOD ------------------
Cook the yellow beans in water until tender. When cooked, drain and stir in green pesto, fresh herbs and 1 tsp almond flour.
Heat small amount of olive oil in a medium sized pan, add slices of beetroot, sprinkle with the remaining almond flour and fresh herbs. Cook for about 1-2 minutes.
Meanwhile in 2 separate salad bowls arrange lettuce, tomatoes, pickled cucumbers and mushrooms.
Lay the warm yellow beans and beetroot on top of the salad and crumble vegan feta cheese.
Salt to taste, drizzle with olive oil and season with fresh herbs, sprouts and black pepper.
Serve immediately when beetroot and yellow beans are still warm but the salad can also be served cold.
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