| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Tamara1 |
1 |
servings |
INGREDIENTS
| 600 |
g |
Green beans |
| 2 |
|
400 g. tins chick peas |
| 8 |
|
Preserved artichoke hearts; (either in brine or |
|
|
; oil – your choice) |
| 1 |
sm |
Spanish onion; peeled and very |
|
|
; finely sliced |
| 1 |
md |
Carrot; coursely chopped |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Chopped coriander |
| 2 |
tb |
Fresh dill |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Mustard |
| 1 |
lg |
Lemon; juice of |
|
|
Salt and pepper to taste |
| 100 |
g |
Hazelnuts; toasted and roughly |
|
|
; chopped |
INSTRUCTIONS
Steam, boil or microwave the beans until bright green and
crisp-tender (do not overcook), drainwell and refresh in cold water,
then cut diagonally in half.
Place them in a large bowl and add the drained and rinsed chick peas,
quartered artichoke hearts, finely sliced Spanish onion, grated
carrot, parsley, coriander and dill. Stir to combine thoroughly.
In a jug, whisk the balsamic vinegar, olive oil, garlic, mustard,
juice and salt and pepper. When emulsified (thick) pour over the
vegetable mixture and toss very well to coat the vegeetables in the
dressing.
Sprinkle with toasted hazelnuts and serve.
Converted by MC_Buster.
Per serving: 704 Calories (kcal); 44g Total Fat; (50% calories from
fat); 20g Protein; 78g Carbohydrate; 0mg Cholesterol; 146mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 12 Vegetable; 1/2
Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”