White Bean & Veg­etable Salad

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SERVES 4 PREP 15 min­utes COOK 5 min­utes NU­TRI­TION 1998kJ; 27g fat (10g sat); 31g car­bo­hy­drate; 16g pro­tein; 9g fi­bre a serve COST $3.40 a serve

1 large zuc­chini, sliced

length­wise

1 small egg­plant, sliced

length­wise

1 red cap­sicum, thickly sliced 2 cured chorizo sausages,

sliced

Cook­ing oil spray

400g can can­nellini beans,

rinsed

2 cel­ery stalks, thinly sliced 150g rocket salad mix 2 ta­ble­spoons light olive oil 1 ta­ble­spoon red wine vine­gar 1 tea­spoon honey

1 Heat a char-grill pan over high heat. Spray zuc­chini, egg­plant, cap­sicum and chorizo with oil. Char-grill veg­eta­bles and chorizo, in batches, for 2 min­utes or un­til browned and ten­der. Trans­fer to a heat­proof bowl.

2 Add can­nellini beans, cel­ery, rocket salad mix, oil, vine­gar and honey; toss to com­bine.

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