Salad of Jerusalem Artichokes, Broad Beans and Sugar Snap Peas
250g Jerusalem artichokes, chopped into bite sized pieces and steamed
95g broad beans, cooked
200g sugar snap peas, halved lengthwise and blanched for 2 minutes
4 spring onions, washed, trimmed and finely sliced
100g romaine lettuce, shredded
1 fat vine tomato
Dressing
1 tablespoon hemp oil
juice 1/2 lemon
1 teaspoon honey
1 teaspoon mustard
salt & pepper
Combine dressing ingredients and pour over warm Jerusalem artichokes. Allow to cool, then add the broad beans, sugar snaps and spring onions and mix well.
Line a plate with the lettuce leaves and pile the salad on top. Garnish with tomato slices.
Nutrition Data
Calories (kcal) 544.0
Carbohydrate (g) 84.9
Protein (g) 19.1
Fat (g) 15.3
Fibre (g) 14.9
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