minestrone salad

A wonderful health rule is to ensure at least half your plate is filled with salad or vegetables, this recipe covers both health requirements and can be served together with your chosen fish or meat. Or simply served as a meal in itself.

ingredients

Salad
1 cup cooked peas
1 cup cooked broad beans
1 cup cooked beans
1 cup cooked diced potato
¼ cup diced red onion
1 cup cooked shredded lean ham
1 cup diced tomatoes
½ cup sliced basil
 
Dressing
½ lemon juiced
2 tbsp balsamic vinegar , or more to taste
1 cup tinned chopped tomatoes
1 tsp Dijon mustard
½ tsp crushed garlic
3 tbsp extra virgin olive oil
 
To Finish
2 tbsp grated parmesan – Optional
½ lemon finely grated zest
1 tbsp chopped parsley or basil
4-6 anchovy fillets optional
salt and milled pepper to taste
 
method
 
1. Place all the salad ingredients into a large bowl
2. To make the dressing, place all ingredients into a jug and stick blend or liquidize until smooth. Season with salt and milled pepper to taste
3. Liberally dress the salad with around half the tomato dressing and toss gently. Season to taste before serving
4. To finish sprinkle lightly with Parmesan and anchovies if using, lemon zest and chopped parsley or basil
5. Remaining dressing can be used if people want more or refrigerate for another day
 
Cooks Tip – You can use almost any cooked lean meat for this salad i.e. chicken, turkey, pork fillet or for vegetarians simply replace the mean with diced avocado

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