DETOX DIET RECIPE INGREDIENTS
- 20g (2/3 oz) dried haricot beans
- 20g (2/3 oz) dried black-eye beans
- 40g (1½ oz) dried chickpeas
- 1 small red onion, chopped
- 6 olives, chopped
- 6 cherry tomatoes, chopped
- salad leaves eg. rocket, corriander & flat-leaved parsley
- a handful of small dandelion leaves
- salt & pepper
- 1 tbsp lemon juice
- 2 tsp olive oil
- black pepper
- ½ tsp wholegrain mustard
- ½ tsp clear honey
DETOX DIET RECIPE INSTRUCTIONS
Soak the haricots, black-eye beans and chickpeas overnight, keeping the haricots separate. Drain and rinse all of them, and put the haricots into a small pan with fresh water.
Bring to the boil, then simmer gently. When they are beginning to soften, add the chickpeas and continue cooking until tender.
Put the black-eye beans in another pan, cover with fresh water and boil for 10 minutes, then reduce the heat and simmer until tender.
Make the dressing:
Mix the lemon juice, olive oil, black pepper, mustard and honey in a jar, close tightly and then shake well.Drain the cooked beans and rinse with fresh water. Put all the beans in a bowl and add half the dressing. Then add the chopped onions, olives and tomatoes, and mix well. Check
the seasoning.Mix the salad leaves and dandelion greens in another bowl and pour the other half of the dressing over them. Toss and then arrange on a plate, leaving a gap in the middle for
the beans. After the beans have been added, serve.