Ingredients
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4 handfuls Salad Leaves
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6, stalks Asparagus
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1 Cucumber
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100g Green Beans or Mangetout
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60g, Fresh or Frozen Green Peas
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80g Feta Cheese
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50g Chopped HazelnutsOr any nuts of your choice
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3 or 4 Radish
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Pinch Sea salt & black pepper
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1/2 tbsp Lemon Juice
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1/2 tbsp Olive Oil
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Mint LeavesTo Decorate
Directions
This green salad is ideal as a light meal or a packed lunch. The feta cheese and nuts reduce the impact of the carbohydrate in the vegetables.
Steps
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1
Done
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Prep:Get ready 1 saucepan of boiling water on the hob. Leave one bowl of iced water beside the cooker. |
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2
Done
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Blanch the green beans, mange tout, asparagus and peas in saucepan of boiling water for 1 minute. |
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3
Done
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Then take them out of the boiling water quickly, using a perforated spoon and plunge them into the bowl of iced water for 1 minute. This will make them tender and enhance their green colour. Drain. |
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4
Done
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Mix the olive oil, lemon juice, salt and pepper in a screw top jar. |
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5
Done
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Slice the radish into thin slices and the cucumber lengthways. Mix everything together with the salad leaves and place on a serving plate or individual plates. |
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6
Done
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Just before serving, add the salad dressing, crumble the feta over the greens. Add the nuts and mint leaves and enjoy! |
