(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.
Print This Post
No comments yet
Desserts (36)
dips (6)
dressings (5)
Main Courses (254)
pastry (2)
Salads (50)
Sandwiches (1)
Sauces (24)
Side Dishes (92)
Snacks (8)
Soups (35)
Starters (6)
Roasted Butternut Squash Soup with Calvados and Sage
(serves at least 4)
1 large butternut squash, cut in half lengthwise
butter to smear on each half
6 sage leaves
sea salt and pepper
1 shallot, roughly chopped
4 cloves garlic, roughly chopped
chicken stock to cover all vegetables, at least 6 cups
good splash Calvados
single cream to drizzle
Lay the butternut squash halves, buttered and with sage leaves on them, in a roasting tin and roast at 200C/400F for 45 minutes. Drip the melted butter from them into a frying pan and fry the shallots and garlic till soft. Scrape the cooked squash and sage leaves into a large stockpot and add the shallots and garlic and melted butter. Pour in chicken stock to cover, then the Calvados. Simmer for 10 minutes then whizz with a hand blender till perfectly smooth. Drizzle cream and serve hot.
read the rest of this recipe
