Thoughtful Foods

Ingredients (serves 6)

• 300g French beans, ends trimmed
• 3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
• 1/4 cup (60ml) olive oil
• 2 tbs walnut oil (or extra virgin olive oil)
• 2 tbs balsamic vinegar
• 1/2 cup walnut pieces, lightly toasted

Method

Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.

Preparation Time: 15 minutes, Cooking Time: 15 minutes
Serves 4

Ingredients

• 4 cups cooked bulgur
• 1/4 cup chopped red cabbage, blanched 1 - 2 minutes
• 1/2 cup green string beans, sliced and blanched 2 - 3 minutes
• 1/2 cup carrots, diced ad blanched 1 -2 minutes
• 1/4 cup yellow summer squash, sliced in half and then into thin half-moons and blanched 1 - 2 minutes
• 1 tablespoon. Tamari-roasted sunflower seeds
• Umeboshi - Parsley Dressing

Method

1. Place all ingredients except the dressing in a mixing bowl and mix thoroughly.
2. Just before serving add the dressing and mix again.