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Haricot Bean and Cottage Cheese

ingredients

serves 4-8
225 g (8 oz) haricot beans
2 pinches bicarbonate of soda
150 ml (1/4 pt) Vinaigrette
4 spring onions, washed and sliced
1 green pepper, seeded and cut into thin strips
1 red pepper, seeded and cut into thin strips
1/2 shredded iceberg lettuce
225 g (8 oz) cottage cheese
20 stuffed olives

method

Soak the haricot beans in cold water for at least 8 hours. Drain and pour into a saucepan, cover with cold water, add the bicarbonate of soda and bring to the boil. Simmer for 30 minutes or until just cooked. Drain and allow to cool in a bowl.

Add the dressing to the cooked beans, then stir in the spring onions and pepper.

Arrange the shredded lettuce on a round dish. Inside the lettuce ring, arrange a ring of cottage cheese.

Tip the dressed bean salad into the centre of the cottage cheese ring. Garnish with whole stuffed olives and serve with sliced wholewheat bread.

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