Serve this simple hearty salad recipe with crusty bread for satisfying lunch that will see you right through afternoon slump. Serves 4.
Ingredients
400g new potatoes
300g green beans 2 cloves garlic, crushed
1 lemon, juice and zest
2tsp soy sauce
1 jar artichokes, drained (reserve the oil for the dressing)
1 red pepper
75g watercress
1 avocado, peeled and sliced
200g tomatoes
Method:
Boil the potatoes. After 15 minutes, add the beans and continue to cook for another 5 minutes. Drain, then add most of the garlic, lemon zest, half the lemon juice and the soy sauce. Place a lid over the pan and allow the flavours to develop.
Create a dressing with the remaining garlic, a splash of oil (from the jar of artichokes) and the rest of the lemon juice.
Assemble your hearty salad with the warm potato mixture in the centre and the remaining ingredients built up around the outside.
Finally, drizzle your dressing over the salad.
Recipe created by Cordon Vert, to run alongside recipes submitted by members of the Vegetarian Society, for the ‘Surprisingly simple’ recipe competition, part of National Vegetarian Week 2013
Image: The Vegetarian Society 2013
