Fresh herb and flageolet salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Flageolet beons; soaked overnight |
| 3 | fluid ounce | Olive oil |
| 1 | fluid ounce | Red wine vinegar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Chilli powder |
| 1 | Clove garlic; crushed | |
| 5 | Spring onions; peeled and finely | |
| ; chopped | ||
| 1 | tablespoon | Fresh chopped parsley; (1 to 2) |
| Frisee or lollo rosso lettuce | ||
Directions
FOR THE MARINADE
GARNISH
1. Cook the flageolet beans and drain. Make the marinade by mixing all the marinade ingredients together.
2. Pour over the warm beans and leave to marinate until cold. Serve garnished with lollo rosso or other lettuce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.