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
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.
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.
serving amount
serves 4-8
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