Updated: Oct 11, 2019
This salad is so quick and easy to prepare, it makes a wonderful side dish or you can add protein like prawns or tuna to make it a meal.
Roast Peppers & Bean Salad (SERVES 4)
500g green beans, halved
1/2 cauliflower head florets
2 roasted capsicum or approx 8 small pickled peppers
4 tablespoons extra virgin olive oil or inca inchi oil plus extra to serve
1 garlic clove, crushed
Apple cider vinegar or juice of one lemon
Seaweed salt & pepper
1/2 cup slivered almonds, toasted
In a medium pot, steam green beans & cauliflower florets together.
In the serving dish, add the oil and crushed garlic.
Drain steamed vegetables and add whilst warm to oil & garlic dish
Add sliced peppers, apple cider vinegar, extra oil, salt and pepper to taste and stir through gently.
Top with slivered almonds.