Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 264

I’m particularly fond of this tasty, colourful salad.

SERVES 2 AS A SALAD MEAL, 4 AS A STARTER

125g (4oz) dried flageolet beans, soaked, cooked and drained, or 400g can, drained and rinsed

3 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

¼ tsp mustard powder

salt and freshly ground black pepper

1 ripe avocado

a few crisp lettuce leaves, to serve

2 tbsp chopped chives, to garnish

Put the beans into a salad bowl.

Mix the oil with the vinegar, mustard and some salt and pepper and add to the beans.

Halve the avocado and gently remove the skin and the stone, then slice the flesh and add it to the beans. Turn the mixture gently, so that everything gets coated with the dressing. Serve on top of the lettuce leaves and sprinkled with chopped chives.

VARIATION