Ooooh, I'm really excited about this one. I'm serving this at ZarBar this week with some adjustments but will be having it for my dinner on Tuesday. This would be a good one to make ahead of time and have for lunch at work and add different protein each day - tuna, chicken, turkey etc.
Serves 4
Half a bunch asparagus
1 carrot
1 zucchini
Handful baby spinach leaves
1/2 red capsicum (pepper)
10 sugar snap peas, green beans or mange tout
1 can cannellini beans, drained and rinsed
50g soft goats cheese
Half a cup of snowpea sprouts or alfalfa sprouts
With a peeler, peel long strips off the asparagus, carrot and zucchini into a bowl, until it's all done. Thinly slice the capsicum and peas/beans and add to the bowl with the spinach and the cannellini beans. Mix with your fingers.
If you're serving straight away then dress the vegies with some olive oil and lemon juice, salt and pepper and mix again. Place onto plates, crumble the goats cheese over the plates and share the sprouts amongst them.
(GB - I tried this one this week and it's fan-bloody-tastic!!)
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