Monday, March 26, 2007

Lunch Monday 26 March - Salad of Jerusalem Artichokes, Fine Beans and Chick Peas


Salad of Jerusalem Artichokes, Fine Beans and Chick Peas
150g Jerusalem artichokes, steamed and cut into chunks
85 cooked fine beans
1 red Ramiro pepper, cut into strips (about 80g)
1/2 can chick peas, drained (about 120g)
juice of 1/2 lime
1 tablespoon extra Virgin olive oil
salt & pepper to taste
1 portion Herb Salad
mustard & cress

Combine the artichokes, beans, chick peas, pepper. Squeeze over the lime juice and drizzle in the olive oil. Season well with plenty of fresh ground black pepper & salt.

Use the herb salad to line a plate and pile the Jerusalem artichoke salad on top.

Garnish with some freshly snipped mustard & cress.

Nutrition Data
Calories (kcal) 420.2
Carbohydrate (g) 59.0
Protein (g) 19.3
Fat (g) 12.1
Fibre (g) 14.4

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