Читать книгу Vegan Cooking for One: Over 150 simple and appetizing meals - Leah Leneman - Страница 26

IMPERIAL/METRIC		AMERICAN
4oz(115g)	green beans	¼ lb
1 small	onion	1 small
4 tsp	olive oil	4 tsp
½ small	green pepper	½ small
1 tsp	cider vinegar	1 tsp
	sea salt and freshly ground
	black pepper to taste
1 oz (30g)	walnut pieces	3 tbs

1 Top and tail the beans and chop them into fairly small pieces. Steam them until crisp-tender.

2 Chop the onion finely. Heat 2 tsp of the oil in a frying pan (skillet) and fry the onion until lightly browned.

3 Chop the green pepper finely. In a bowl, combine the green pepper, beans and onion with the remaining 2 tsp of oil, the vinegar, and seasoning. Chill thoroughly.

4 Toast the walnut pieces under a grill (broiler) until lightly coloured. Cool. Just before eating the salad, mix the nuts into it. Accompany the salad with a slice of wholemeal (whole wheat) bread if desired.

^* If preparing the whole week’s menus, cook 1 lb (455g) potatoes and store half in the refrigerator.