| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Vegetarian |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
90 g green beans trimmed and |
|
|
Sliced |
| 2 |
oz |
60 g broad beans. |
| 1 |
|
Shallot or 3 spring onions |
|
|
Finely chopped. |
| 1 |
|
Stick celery finely chopped |
|
|
Quarter small red pepper |
| 3 |
oz |
90 g canned red kidney beans |
|
|
Rinsed and drained. |
| 1 |
oz |
30 g firm tofu cubed. |
|
|
Few drops of lemon juice. |
|
|
Salt and pepper. |
| 1 |
oz |
30 g fromage frais 8 per |
|
|
Cent fat. |
| 2 |
t |
Chopped fresh herbs: parsley |
|
|
Oregano, coriander mint etc |
|
|
Sprigs of fresh herbs to |
|
|
Garnish |
INSTRUCTIONS
Place the green and broad beans in a saucepan with a little lightly
salted water and cook for 8 minutes, or until tender. Drain and rinse
with cold water. Mix the cooked beans with the shallot or spring
onions, celery, red pepper, kidney beans and tofu. Sprinkle with the
lemon juice and season with salt and pepper. Transfer to a serving
plate. Place the fromage frais in a small bowl and mix in the chopped
herbs, seasoning with a little salt and pepper. Serve with the salad
and garnish with sprigs of fresh herbs. Preparation 15 minutes. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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