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Ingredients
- olive oil
- red wine vinegar 1 tbsp
- orange 1 tbsp juice and zest of ½
- shallot 1, very finely chopped
- wholegrain mustard 2 tsp
- green beans 200g, blanched and drained
- cooked beetroot 4 small vac-packed, cut into wedges
- goat’s cheese 100g, crumbled
Method
-
Step 1
To make a dressing, whisk 3 tbsp olive oil, the vinegar, orange juice and zest, shallot and mustard together and season.
-
Step 2
Toss ¾ of dressing with the beans. Arrange the beans, beetroot and cheese on 2 plates and drizzle over extra dressing.
Nutritional Information
- Kcals 313
- Carbs 11.2g
- Protein 10.6g
- Fat 25.5g
- Salt 1g
- Saturates 7.3g
- Fibre 3.8g