Spinach, bean and hazelnut salad
Hazelnuts are high in magnesium, calcium and vitamins B&E. They are also a good source of oleic acid which can help to lower levels of bad cholesterol (LDL) and can raise levels of good cholesterol (HDL) in the body.
- 1tbsp butter/olive oil
- 100g leeks halved lengthways/then widthways
- 240g cooked borlotti beans
- 1 tsp tamari
- Juice of 1 lemon
- 50g raw hazelnuts
- 40g mixed spinach and watercress leaf salad
- 30g halved radishes
- Pinch of sea salt
1. In a pan sauté the leeks in butter/olive oil for about 30 minutes until soft and starting to go brown round the edges. Afterwards, transfer to a plate and set aside.
2. Combine the beans and tamari into an empty pan and return to the heat. Next the lemon juice, and allow to warm through, about 1-2 minutes, and then add the hazelnuts.
3. To serve, arrange the leaves and chopped radishes on two plates and spoon the bean mixture over. After, place the leeks on top.
4. Drizzle with olive oil and more lemon juice if desired. Grate the lemon zest on top and sprinkle on the sprouts and flax seeds.