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GREEN BEAN SALAD
 
4oz/100g green beans, trimmed and cut into 1cm/½ inch lengths.
14oz/400g can cannellini beans, drained and rinsed.
3 sticks celery, roughly chopped.
1 small bulb fennel.
1 small lettuce, trimmed.
1 small radicchio, trimmed.

For the dressing;
2 Tbsp sherry or white wine vinegar.
½ Tsp dijon mustard.
1 small shallot, finely diced.
1 Tbsp chopped fresh parsley.
1 Tbsp chopped fresh chives.
½ Tsp finely chopped fresh tarragon.
3 Tbsp olive oil.
Seasoning.

 1 1. Whisk together all the ingredients for the dressing and season to taste.
2. Bring a pan of salted water to the boil and add the green beans. Cook for 3 minutes until tender.
Drain, rinse under cold water and place in a bowl with the green beans and celery.
3. Cut fennel in half and cut each half into thin fan-shaped slices. Add to the beans and toss in the
herb dressing.
4. Mix the lettuce leaves together in a large bowl and arrange on individual serving plates. Top with the bean salad and serve.
[Vegan]EGAN 1 Preparation: 15 mins. Cooking: 5 mins.
GRILLED SWEET POTATO AND BEETROOT SALAD
2lb/900g sweet potatoes, unpeeled.
2 Tbsp olive oil.
1lb 9oz/700g fresh cooked baby beetroot, halved.
1¾oz/50g rocket leaves.
1 Tbsp pine nuts, toasted.

For the dressing:
2 Tbsp horseradish cream.
4 Tbsp soured cream.
2 Tbsp chopped fresh dill.
Seasoning. 		1 1. Preheat the grill. Slice the potatoes into 1cm thick rounds, then cut each round in half again.
Lightly sprinkle each slice with salt and pepper. Brush with the oil and place under the grill.
Grill the potatoes for 10 minutes on each side until tender. For the final 5 minutes of cooking add the
beetroot to the grill pan and toss in the oil. (To avoid the colour from the beetroot bleeding into the
potato move the potato slices to one end of the grill.)
2. Arrange the rocket leaves either in a large serving dish or on individual plates. Mix the dressing
ingredients together until thoroughly combined then season to taste. Top the rocket leaves with the
potato slices and beetroot halves, then drizzle the dressing over the top. Scatter over the pine nuts
and serve immediately.
1 Preparation: 20 mins. Cooking: 20 mins.
AUBERGINE, LEMON AND CAPER SALAD
1 large aubergine (about 1½lb/700g).
4 Tbsp sunflower oil.
Pinch of salt.
Grated rind and juice of 1 lemon.
2 Tbsp capers, rinsed.
12 pitted green olives, halved.
2 Tbsp chopped fresh flatleaf parsley.
2 Tbsp extra virgin olive oil.
Seasoning. 		1 1. Cut aubergine into 2.5cm cubes. Heat the sunflower oil in a large frying pan and cook the aubergine cubes for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches. Drain on kitchen paper and sprinkle with the salt.
2. Place the aubergine cubes in a large serving bowl, toss with the remaining ingredients and season with black pepper. Serve at room temperature.
[Vegan]EGAN 1 Preparation: 15 mins. Cooking: 15 mins.
CHICKPEA SALAD
1¼lb/575g tinned chickpeas.
6 spring onions.
2 Tbsp virgin olive oil.
Juice of ½ lemon.
4 Tbsp chopped parsley.
Salt and freshly ground black pepper.
1 lemon for garnish.		 1 1. Drain and rinse the tinned chickpeas, drain again, and then put them to one side.
2. Trim and wash the spring onions, then finely slice the bulb and about 3 inches of the green stalk into thin rings, and put to one side.
3. In a large serving bowl, blend the oil and lemon juice together by whisking thoroughly. Add the drained chickpeas, spring onions and chopped parsley.
4. Season to taste with salt and freshly ground black pepper and then thoroughly toss the salad.
5. Cut the lemon into wedges for garnish, and arrange them over the top of the salad.
[Vegan]EGAN 1 Preparation: 5 mins.
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