Summer Side Salad

A quick and easy recipe which will make people think differently about the way they eat and focuses on one or more of the following:

Achieving ‘five a day’; Using seasonal local ingredients; Trying something ordinarily not considered; Low in calories; Low in fat; High in energy; Substituting something which is ordinarily high calorie/fat with something healthier.

Good for:

Five a day almost by itself, as seasonal as can be and makes a very tasty side dish

Cooking time:

5 minutes

Portions:

Serves 4, but can easily be doubled or trebled for a BBQ party.

Cost per person:

Ingredients:

1 lettuce
2 eggs
1 cup broad beans
3 salad onions, chopped
2 tomatoes, sliced
2 tbsp olive oil
1 tbsp white wine vinegar
½ tsp mustard
¼ tsp curry powder
1 tbsp yoghurt
1 tsp honey
paprika, salt and pepper

Method:

Put the eggs and beans into a pan of boiling water.
Boil the beans for 3 minutes until soft, then take out and run under cold water.
Leave the eggs in for a further 2 minutes.
Meanwhile, wash the salad and vegetables.
Take the eggs out and peel them, then run under cold water. When cool, slice.
Make the dressing by mixing the mustard, seasoning and honey in a bowl. Then add the vinegar and oil. Finally add the yoghurt.
Add all the salad items to the dressing in the bowl. Mix and serve! 

Supplied by:
Mary Dawe
Community Worker, Eatsome, Health Promotion

www.eatsomegoodfood.org