LIZ EARLE’S MOOD-BOOSTING MENOPAUSE MEAL

Warm green bean salad

THIS salad packs a powerful punch when it comes to menohealthy nutrients. Combining the crunch of the beans and spring onions with the smoothness of the avocado (omega-3s and prebiotics), plus protein from the soya beans, olives and olive oil, the dish is topped off with basil and its excellent anti-inflammatory properties. SERVES 2 (331 calories) l 100g green beans, chopped into 3cm chunks

l 100g runner beans, chopped into 2–3cm chunks l 70g frozen soya beans l 50g kale, roughly torn l 2 spring onions, chopped l ½ romaine lettuce, chopped l 4–6 radishes, quartered lengthways l ½ avocado, sliced l 6 large green olives l 2 sprigs basil, finely chopped l 1 tbsp extra virgin olive oil l 1 tbsp red, white or cider vinegar

l Sea salt and freshly ground black pepper FOR THE PITTA CRISPS:

1 wholemeal pitta A little oil, for brushing Cayenne pepper, to sprinkle BRING a pan of water to the boil and cook the green beans, runner beans and soya beans for 4–5 minutes, until tender. Add the kale and spring onions, then drain. Put the lettuce into a large bowl. Add the radishes, avocado, olives and basil. Whisk the oil and vinegar in a separate bowl and season well. Pour over the lettuce mix, add the cooked greens and toss it all together. Toast the pitta, then cut into triangles. Brush each with some oil and season, then sprinkle with cayenne.