this colourful summery salad is a real crowd pleaser…
Prep | 10 mins
Cook | 5 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 15 minute meal
INGREDIENTS
salad:
6 romaine heart leaves, finely shredded (chiffonade)
200g fine green beans, topped and tailed
200g frozen peas, cooked
2 cooked beetroots, diced
75g cherry tomatoes, diced
dressing:
150ml extra virgin olive oil
50ml red wine vinegar
50ml freshly squeezed lemon juice (around 2 lemons) & zest of 1 lemon
2tbsp Dijon mustard
2tbsp chopped tarragon
1/2 red onion, finely diced
50g vegan blue cheese, crumbled
Salt and freshly ground black pepper, to season
METHOD
Start with the dressing. Whisk the lemon juice, vinegar and mustard in a medium bowl. Add the olive oil in a slow thin stream while whisking to emulsify. Add the cheese, onion, tarragon and seasoning and quickly whisk to combine. Set aside in the fridge
Cook the green beans and peas in salted boiling water for a couple of minutes until al dente. Drain in a colander then add back to the pan and fill with cold water. Leave for a couple of minutes then drain and pat dry
Now, build the salad. In a large salad bowl, evenly sprinkle the lettuce then the peas and the beetroot. Place the green beans and tomatoes evenly around the bowl then drizzle over with dressing and you’re done! This is a lovely light summery salad that pairs well with a mezze platter (think couscous, hummus and flatbreads)
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