This tasty recipe from Gary Maclean is perfect for a summer’s day.
Cooking time: 20 minutes
- 1 can mixed beans, drained and washed
- 300g red cabbage
- 1 medium carrot
- 1 red onion
- 100g frozen peas, defrosted
- 1 head of lettuce
- 1tsp mustard
- 25ml vinegar or lemon juice
- 125ml oil
- Any stale or leftover bread
- Salt and pepper to taste
- Dice the bread, add 25ml of oil to a frying pan and heat up. Once hot, add the diced bread and cook until crisp, finish with some salt and cracked pepper.
- Drain and rinse your chosen beans. Shred the red cabbage, pop in a bowl, sprinkle with a little salt and about half the vinegar or lemon juice – this will add some acidity to the dish, and also helps to enhance the colour of the cabbage.
- Slice the carrot, keeping the skin on. Shred the lettuce and soak in ice-cold water to improve crispness. Wash, peel and rewash the onion, and slice
- Make a simple dressing by mixing the mustard with the remaining vinegar and 100ml of oil. If you are using English mustard, cut down the amount – half a teaspoon will work.
- In a large bowl, add the beans, cabbage, carrots, peas, onion and shredded lettuce. Double-check the seasoning.
- Divide among four plates and top with your crunchy croutons.
Top tip: Kidney beans or chickpeas would also work in this recipe. If using chickpeas, use the leftover aquafaba to create a vegan or, if using ordinary beans, try freezing the leftover liquid to add to soups and stews for a delicious depth of flavour.
To discover top tips to reduce food waste and eat more sustainably, visit netzeronation.scot
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