Just tried a new little combo which I thought turned out rather nicely. I used two great store cupboard ingredients for a bit more quick and easy flavour: pureed lemongrass and Waitrose chopped ginger in vinegar. Which means no hassle in grating fresh ginger root, or buying lemongrass stalks. I’m definitely going to try these two for other dishes too!
Anyway, here’s the bean salad recipe:
70g of chestnut mushrooms
50g of avocado
20g (or your remaining vegetable allowance) of cucumber, cubed into small cubes
170g or your tinned bean allowance (remember to double up the weight on your plan as it’s dried weight) of red kidney beans
Heat up 1 tbsp of olive oil in the frying pan, add 1 tsp of lemongrass and 1 tbsp of ginger and sautee lightly. Then add sliced mushrooms and saute until soft (sometimes adding 1-2 tablespoons of water can speed things up). In the meantime, add the beans, cubed avocado and cubed cucumber into a serving bowl. When mushrooms have softened, poor them together with any cooking juices into the serving bowl. Mix well and serve.
If you want to create a salad dressing to add more taste, you can use a glug of olive oil, white wine vinegar (less than the amount of olive oil you are using) some lemongrass puree and ginger sticks and quickly puree with a stick blender. Mix some into your salad for extra taste.