This easy salad is unmistakably Italian, and is packed with tasty titbits. You could add some croutons or dry-cured ham such as Serrano or Parma ham, if you like.
Serves 4
Ready in 20 minutes
Per serving:
498kcals
40g fat (18.2g saturated)
28.1g protein
6.6g carbs
1.5g sugar
1.9g salt
1. Blanch the beans in plenty of salted, rapidly boiling water for no more than a couple of minutes. Plunge straight into cold water and drain. Squeeze the beans gently with your thumb and forefinger to remove the tough skins (you don’t have to but they will look spectacular and be easier to digest). Set aside.
2. Make the dressing. Mix together the garlic, lemon juice, rapeseed oil, mint and some salt. Set aside.
3. Arrange the salad leaves, beans and cheese on plates, and serve with the dressing.
© delicious. magazine
Serve with a fresh, zingy, crisp white wine, such as South African Sauvignon Blanc.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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