Ingredients
1 small beetroot
100g red cabbage
½ red onion
50g fresh chervil
Splash of Balsamic Vinegar
75g Cottage cheese
1 table spoon of washed unsalted capers
squeeze of lemon juice
capful of olive oil
75g Green Beans
Method
Peel then grate the beetroot into a large mixing bowl. Add the red cabbage and red onion, ensuring that both are very finely chopped. Add the chervil, olive oil, vinegar, and lemon juice. Mix all ingredients and allow it to marinade for ten minutes.
Place topped beans in a pan of boiling water, and cook for two minutes or until they lose their stringy texture. Once cooked dunk into cold water for the same period of time, place onto kitchen roll to dry.
To Serve
Place Beans on plate, red salad on top, followed by the cottage cheese, finished with a sprinkling of capers.
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