App onlyChipotle red pepper soup.
You can serve this soup warm or fridge-cold, like gazpacho, with an ice cube and some fresh mint along with the basil, if you like. It's a great light lunch or starter
Mixed bean salad
Serves 4
Easy
Prep:
Cook:
Grab a couple of cans of beans and throw together this easy mixed beans salad with a simple miso, lemon and honey dressing
Skip to ingredients
For the dressing
- 1 tbsp white miso
- 1 lemonjuiced
- 1 tsp honey
- 3 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal353
- fat13g
- saturates2g
- carbs40g
- sugars6g
- fibre9ghigh
- protein15g
- salt1.4g
Method
step 1
Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.
step 2
Bring a pan of water to the boil. Lower in the eggs on a spoon, boil for 8 mins, then scoop out and immediately plunge into cold water. Once cool enough to handle, peel the eggs and set aside.
step 3
Put the onion, dill and beans in a large salad bowl and set aside.
step 4
Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.
step 5
Once the rice is ready, drain in a sieve, then run under cold running water to cool, then drain again and tip into the salad bowl with the beans. Pour in the miso dressing, add a good pinch of seasoning and toss well to combine. Slice the eggs into wedges, arrange them on the top of the rice and beans, and serve.
