Broccoli Bean Salad
1 teaspoon mustard
1 teaspoon sugar
1 teaspoon hemp oil
1 clove garlic, crushed
1 tablespoon sherry vinegar
1 red chilli pepper, sliced finely
1/2 onion, sliced finely (about 50g)
250g broccoli, cut into bite sized florets and steamed until just tender
1/2 yellow or orange pepper, cut into fine slices
1 small can kidney beans (130g drained weight)
1 head romaine lettuce, about 200g
1 fat vine tomato, chopped (about 150g)
Make a dressing from the mustard, sugar, garlic, hemp oil & sherry vinegar. Add a bit of the liquor from the beans to add to the volume.
Add the sliced onions & peppers to the dressing and mix well. Leave to marinate about 30 minutes or more.
Then add the beans and broccoli and mix gently but thoroughly. Line a serving dish with romaine lettuce and mound the broccoli & bean salad on top. Garnish with chopped tomato.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 187.4
Carbohydrate (g) 24.2
Protein (g) 12.3
Fat (g) 4.5
Fibre (g) 10.2
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