Enjoy vibrant dishes from our sister magazine that everyone will love, including genius ideas for halloumi, beans and tofu
Healthy bean salad
Ready in just 20 minutes, this colourful salad is packed with green beans, kidney beans and cannellini beans, and comes finished with a green tahini dressing to add a herby, nutty flavour.
SERVES 4 AS A MAIN OR 6 AS A SIDE | PREP 15 MINS COOK 5 MINS | EASY |
2 tbsp olive oil
20g tahini small handful of flat-leaf parsley, plus extra to garnish small handful of coriander, plus extra to garnish
2 garlic cloves, chopped
1 lemon, juiced
¼ tsp ground cumin
200g green beans, trimmed and cut into thirds
400g can of red kidney beans, rinsed and drained
400g can of cannellini beans, rinsed and drained
1 red pepper, finely diced
1 red onion, finely diced
1 Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml of water. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water. Taste and adjust the seasoning if necessary.
2 Bring a pan of salted water to the boil. Cook the green beans for 3 mins until just tender. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the beans, pepper and onion, and season, then toss together. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop. Otherwise, serve immediately, and garnish with the remaining herbs.
PER SERVING 265 kcals | fat 10.2G | saturates 1.5G | carbs 25.2G sugars 6.5G | fibre 13.1G | protein 11.5G | salt 0.1G
Tofu piccata
Swap chicken for sautéed tofu in this clever vegan twist on a classic, served with a white wine sauce and long-stem broccoli.
SERVES 2 | PREP 10 MINS | COOK 15 MINS | EASY |
280g block extra-firm tofu, drained and patted dry
40g gram flour
3½ tbsp olive oil
1 lemon, ½ sliced, ½ juiced to make 1 tbsp
1 garlic clove, crushed
120ml vegan dry white wine
80ml vegetable stock
1 tbsp capers, drained
160g long-stem broccoli
160g green beans, trimmed
½ small bunch of flat-leaf parsley, roughly chopped
1 Bring a large pan of salted water to the boil and heat the oven to 110C/90C fan/gas ¼.
2 Cut the tofu width-wise into 8 slices and season. Put the gram flour on a plate and season lightly. Coat the tofu in the flour, shaking off any excess.
3 Heat 2½ tbsp of the oil in a frying pan over a medium-high heat. Once hot, add the tofu along with the lemon slices. Cook for 2-3 mins
