Lunch Thursday 7 December - Borlotti Bean Salad and Parsnip & Chestnut Soup

Borlotti Bean Salad
200g cooked borlotti beans
100g cooked fine green beans
1 echalion shallot, sliced finely
1 ribs celery, sliced finely
1 teaspoon help oil
1 teaspoon balsamic vinegar
salt & pepper to taste
100g romaine lettuce

Had some leftover borlotti beans from the chilli, so had a sort of two bean "three bean salad".
Mix together all ingredients except the lettuce and leave to marinate overnight.

Serve the bean salad on a bed of lettuce.

Then I had a soup made from some leftover chestnuts (from the roasted winter vegetables) and a parsnip.


Parsnip & Chestnut Soup
1 parsnip (about 100g)
1 echalion shallot
1 clove garlic
50g cooked & peeled chestnuts
1 pint vegetable stock
3 tablespoons single cream
salt, pepper and nutmeg to taste

Cook the parsnip, shallot, garlic and chestnuts in the vegetable stock until tender. Whiz in the blender until smooth.

Stir in 2 tablespoons of single cream and check the seasoning. Garnish with the final spoonful of cream.

Nutrition Data per serving
Calories (kcal) 240.4
Carbohydrate (g) 36.8
Protein (g) 5.9
Fat (g) 8.3
Fibre (g) 8.2