BLOG
Chickpea, Green Bean, Tomato and Pomegranate Salad
8th Jan, 2015

Ingredients

  • 1 tsp flaked almonds, toasted
  • 100g green beans
  • 1/2 x 400g tin of chickpeas, drained and washed
  • 100g cherry tomatoes, halved
  • 3 sundried tomatoes, roughly chopped
  • Seeds of 1/2 pomegranate
  • Juice and zest of 1/2 orange
  • 1 handful of rocket, roughly chopped
  • 1 tsp rapeseed oil
  • Sea salt and black pepper

Equipment required:

  • Oven
  • Boiling Pan
  • Sieve

Heat the oven to 180C. Place the almonds on a baking tray and put in the oven for 5-7 minutes until lightly golden.

Meanwhile, cook the beans in a pan of boiling water for 2 minutes, then drain, refresh under cold water and place in a bowl. Add all the other ingredients and combine.


RELATED RECIPES
Velvet Chocolate Pots from Hen's Clean Cakes

A seductively smooth mousse- like cream, which is rich but light at the same time and beats all its rivals! While many chocolate desserts can be heavy and cloying, coconut yogurt adds a subtle surprising freshness to these pots.

Salmon Burgers with Courgette salad

The sun is shining and summer is very much here, so why not put a salmon burger under the grill, whip up a delicious salad and invite your friends over for some summer dining.

Quinoa, walnut and kale burgers

When the sun is shining, there is nothing I want more than a tasty burger and big portions of fresh, delicious salad. We tried out this recipe on our staff just before the beginning of spring and needless to say, everyone was in a pretty good mood after lunch.

We take away the stress of planning, shopping and cooking healthy meals.

Simply select the package that is right for you, choose your start date and duration, and look forward to your first delivery of wholesome food.



studio
Find The Louisa Drake Method’s first boutique fitness studio on the lower ground floor of our flagship deli in Fitzrovia.
blog
Home to delicious recipes and regularly updated content, covering all things health, wellbeing and of course, food.