You may also like
Ingredients
- 30 English spinach leaves (about 90 g/3 oz)
- 250 g (8 oz) young green beans, chopped
- 1/2 medium onion, finely sliced
- 1/3 cup (90 g/3 oz) plain yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon shredded fresh mint
- 4 tablespoons chopped walnuts, toasted fresh
- mint leaves, to serve
- red pepper (capsicum) curls, to serve
Method
1. Rinse the spinach in cold water. Cover the beans with boiling water, leave 2 minutes. Drain; pat spinach and beans dry with paper towels; cool.
2. Arrange spinach, beans and onion on a serving plate. Mix yoghurt, lemon juice and mint in a bowl. Pour over the salad, sprinkle with walnuts and garnish with mint leaves and red pepper.
