2 tbsp grain mustard
2 tbsp honey
2 tbsp white wine vinegar
100ml vegetable oil
100ml olive oil
2 large pinches of salt
8 turns of milled black pepper
150g tinned mixed beans or pulses (black-eyed beans, chickpeas, red kidney beans, cannellini beans)
2 spring onions, sliced
8–10 coriander leaves
50g romaine or gem lettuce, cut in half
15g watercress
4g toasted pine nuts
2g toasted sesame seeds
2g flax seeds
8g toasted sunflower seeds
30g grain mustard dressing
Place all the beans into a bowl and add the dressing, spring onion, coriander and seasoning.
Mix well, then add the romaine or gem leaves.
Finish with the watercress and sprinkle over all the seeds.
Serve in a bowl.
2 tbsp grain mustard
2 tbsp honey
2 tbsp white wine vinegar
100ml vegetable oil
100ml olive oil
2 large pinches of salt
8 turns of milled black pepper
150g tinned mixed beans or pulses (black-eyed beans, chickpeas, red kidney beans, cannellini beans)
2 spring onions, sliced
8–10 coriander leaves
50g romaine or gem lettuce, cut in half
15g watercress
4g toasted pine nuts
2g toasted sesame seeds
2g flax seeds
8g toasted sunflower seeds
30g grain mustard dressing
Place all the beans into a bowl and add the dressing, spring onion, coriander and seasoning.
Mix well, then add the romaine or gem leaves.
Finish with the watercress and sprinkle over all the seeds.
Serve in a bowl.
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