Asparagus, bean & mushroom salad with miso dressing

Light and low-calorie, but you won’t be left feeling hungry.

SERVES 4 PREP 10 MINS Cook 10 MINS

✱ 200g asparagus, trimmed

✱ 200g green beans, trimmed and halved

✱ 200g Tenderstem broccoli

✱ 1tbsp olive oil

✱ 8 shiitake mushrooms

✱ 1 red onion, sliced

✱ 2 cloves garlic, crushed

✱ 2 Little Gem lettuces

✱ 5g pack crispy seaweed (such as Itsu Crispy Seaweed Thins from Sainsbury’s)

✱ 1tbsp tahini

✱ 2tbsp sweet white miso paste

✱ 2tbsp lemon juice

✱ 1tsp tamari or soy sauce 1 cook the asparagus, green beans and tenderstem broccoli in a pan of boiling water for 3 mins until just tender. drain. 2 heat the oil in a frying pan, add the mushrooms, red onion and garlic and cook for 5 mins to soften, add 2tbsp water and cook for a further 2 mins. 3 separate the little gem lettuce leaves and divide between four plates. combine the vegetables, pile on the top and scatter over the crispy seaweed. mix the tahini, miso paste, lemon juice and tamari or soy sauce and drizzle over the salad. Per serving: 134 cals, 6g fat (1g saturated), 8g carbohydrates