I have just made this for lunch, and it was super simple to make and also DELISH. This salad is really flexible and you can replace one or several of the ingredients; for instance if you don’t have a pepper, you can replace that with peeled carrot ribbons and it would still be a lovely salad.
Ingredients | serves 2 | 15 mins total
- Handful of green beans
- 1 large pepper
- Around 6 leaves of Lollo Rosso lettuce
- A handful of another type of leafy green, such as swiss chard or Romaine (optional)
- 1/2 medium fresh beetroot
- 3 tsp green pesto
- 2 cloves of garlic
- Small handful of sunflower seeds
- Half a lemon
- 2 tsp of butter or oil (I prefer butter with this as it give it a nice nutty taste)
- Salt and pepper to taste
- Prep your veg: Chop the ends of the green beans and cut the pepper into strips. Separately, roughly chop lettuce, peel beetroot and chop finely (I chose to julienne).
- Put the lettuce and beetroot on the plates as a nice bed for the other veg.
- In a frying pan on high, heat the butter then add the beans and pepper. Stir regularly, and after a around a minute, add the garlic, salt and pepper.
- Sauté for a few more minutes until the vegetables start to brown and are tender but still have bite.
- Place the beans and pepper on top of the lettuce and beetroot.
- In a small pot, mix the pesto with 2-3 tsps of water until it becomes a bit more runny, and pour straight over the salad.
- Sprinkle the sunflower seeds over, and a good squeeze of lemon.