Summer salad (Beans and Carrot)

Each week in late June and through July we have a new vegetables coming into season which makes us very happy and to be able to offer new produce to your tables.
This is an easy and complete recipe - a one dish meal - you can have it as a lunch or dinner, add more things or less things, make your own version. Salads are a good solution for busy days, and you can make them really substantial so they fill you up, with pulses, boiled eggs or grains. It is helpful to have some basics cooked already in the fridge, so that a salad like this takes you less than 15 minutes to prepare.

Ingredients:

Mixed salad from our salad bags
French beans
Carrots
Green onions
Radishes
Flat leaf Parsley
Chickpeas or any other pulses that you have.

Method:

Chop the carrots and green onions and saute them with a bit of oil, salt and pepper until slightly golden.

Add the cooked chickpeas and stir them together.

Chop the parsley and add it to the pan too.

Meanwhile, steam the beans for just a few minutes.

Slice the radishes thinly.

Clean some salad mix and place it in a bowl, add the rest of the ingredients and mix it together a bit.

You can dress it with a vinaigrette made with extra virgin olive oil, honey, dijon mustard, apple cider vinegar and cornish sea salt flakes.

Simple and fulfilling!