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Green Bean Salad with Caesar Dressing

Jane Land

Vegan salad and dressing

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Ingredients

5 cherry tomatoes
1/2 carrot
1 heaped tbsp kidney beans
1/2 bell pepper
40g shredded kale / rocket
1/2 cooked beetroot
1 tbsp of sesame seeds
Handful of almonds
For caesar salad dressing see link in directions

This makes a quick and nutritious meal. Ideal for packed lunches and eating on the go.

Special thanks to Victoria Harley for the image: split-pin.co.uk

Method

Wash the kale / rocket
Remove the centre stalk from the kale and shred
Wash tomatoes and pepper
Peel the carrot
Chop the bell peppers and beetroot
Toss this together with the kale/rocket leaves
Heat the kidney beans over a medium heat for a few minutes
Grate the carrot on top of the leaves
Drain the beans and add them to the salad
Top with almonds and sesame seeds
Garnish with cherry tomatoes

Dress with Caesar Salad Dressing

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