| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Flageolet beons; soaked overnight |
| 3 |
fl |
Olive oil |
| 1 |
fl |
Red wine vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Chilli powder |
| 1 |
|
Clove garlic; crushed |
| 5 |
|
Spring onions; peeled and finely |
|
|
; chopped |
| 1 |
tb |
Fresh chopped parsley; (1 to 2) |
|
|
Frisee or lollo rosso lettuce |
INSTRUCTIONS
FOR THE MARINADE
GARNISH
1. Cook the flageolet beans and drain. Make the marinade by mixing all the
marinade ingredients together.
2. Pour over the warm beans and leave to marinate until cold. Serve
garnished with lollo rosso or other lettuce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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