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Borlotti bean, celery and tomato salad

Good for magnesium; also a source of B1, B6, folate and vitamin C

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Ingredients (Serves 2)

  • 1 celery heart, washed and trimmed
  • 1 x 410g can borlotti beans, rinsed and drained
  • 225g/8oz cherry tomatoes, halved
  • 1 orange or red pepper, deseeded and cut into 1cm/1⁄2 in pieces
  • 2 tsp olive oil
  • 2 tsp each sesame seeds, sunflower seeds and pumpkin seeds

For the dressing

  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • Juice of 1⁄2 lemon

Cut across the whole head of celery to make thick slices, discarding the root end. Put into a bowl with the beans, tomatoes and pepper chunks.

Warm the olive oil in a non-stick frying pan, add the seeds and cook over a medium heat until lightly toasted. Add
to the salad.

Crush the garlic and sprinkle with a little salt then crush again to make a paste. Put into a bowl, with the oil and lemon juice, season and whisk. Pour over the salad, toss gently, then serve.



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