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Serves 4
INGREDIENTS:
20 oz. canned cranberry beans, drained
8 oz. French beans, cut into 1 inch sticks
2 large cloves elephant garlic, crushed
4 tbsp. lemon juice
4 sprigs fresh hyssop, finely chopped
1 tsp. salt
1 tsp. black pepper
14 oz. precooked tender Thai rice, drained
4 oz. Boursin cheese, cubed
1 bunch cilantro, chopped
1 tbsp. sunflower oil
1 tbsp. lemon juice
8 iceberg lettuce, shredded
METHOD:
Combine cilantro, sunflower oil and lemon juice. Toss lettuce in dressing and arrange on a salad platter.
In another bowl, combine cranberry beans, French beans, garlic, lemon juice, hyssop, salt, black pepper, Thai rice and Boursin cheese. Spoon bean mixture on top of the lettuce salad. Serve cold with a light green salad and buttered sourdough bread.
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