Potato frittata with pepper salsa
Tuck into this healthy veggie lunch of potato frittata, salsa and added chilli to boost your energy
Three bean salad with mozzarella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 320g fine beansends trimmed and halved if large
- 4 carrots(320g), cut into slim batons
- 2 red onionshalved and sliced
- 400g can cannellini beansdrained
- 400g can red kidney beansdrained
- 320g mixed colour baby tomatoes(ours were red, yellow and orange), halved
- 15g basil leavesroughly torn
- 120g vegetarian mozzarellacut into cubes
For the dressing
- 2 tbsp extra virgin olive oil
- 1-2 tbsp balsamic vinegar
- 2 garlic clovesfinely chopped
- ½-1 tsp dried oregano
- 1 tsp dried English mustard powder
- 15 pitted Kalamata olives(about 45g), sliced
- ½ tsp lemon zestand 2 tbsp juice
Nutrition: Per serving
- kcal376
- fat15g
- saturates5g
- carbs33g
- sugars15g
- fibre17g
- protein17g
- salt0.8g
Method
step 1
Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
step 2
Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
step 3
Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.
