(serves 6)
1 cup shelled cooked edamame (soy beans)
1 soup-size can pinto beans, WELL rinsed and drained
handful sugar snap peas sliced into small bites
1/2 red onion, diced
1 cup cooked drained lentils
2 tbsps wasabi horseradish mayonnaise
juice of 1 lemon
sea salt to taste
2 tbsps olive oil
Could it be any easier? Mix everything well, and enjoy. It’s got everything to recommend it, this salad: fiber, whatever wonderful things the superfood soy offers, lentils, the crunch of sugar snap peas, the snap of wasabi. Lovely.
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(serves at least 6 as a generous side dish)
4 tbsps olive oil
1 medium red onion, finely diced
4 cloves garlic, minced
1 heaping tsp each: Baharat, ground cumin, turmeric, madras curry powder
scant 1/2 tsp cayenne
2 cans chickpeas, drained
1 soup-can chopped tomatoes
juice 1 lime/lemon
fresh ground pepper
salt to taste
2 cups spinach, chopped roughly
1 tbsp butter
1/3 cup fromage frais, or plain fat-free yoghurt
handful coriander leaves, chopped
Saute the onions, garlic and spices in the oil till onions are soft. Turn off heat and add chickpeas, stir thoroughly till mixed, then cook over medium heat for a couple of minutes, then add tomatoes, lime juice and seasoning. Cook over very low heat, stirring occasionally, for at least half an hour. Shortly before serving, fold in chopped spinach and stir thoroughly, then add butter and fromage frais and stir well, bubbling the mixture for a bit. Sprinkle with chopped coriander leaves at serving.
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