Shopping list
200g (7oz) frozen broad beans
20g Benecol® Olive Spread
1 shallot, peeled and chopped
1 clove garlic, peeled and crushed
110g (4oz) mushrooms, sliced
2 tomatoes, peeled, seeded and diced
1 tbsp mint, chopped

Warm mushroom and broad bean salad

15

PREP

7

COOK

0.7

STANOLS

2

SERVES

Description

A special salad with a kick.

One serving contains 0.7g of your daily requirement of 1.5-3g of plant stanol.

Method

  1. Place the broad beans in bowl and pour over enough boiling water to cover. Set aside for a few minutes and then slip the beans from their skins, discarding the skins.
  2. Heat a small frying pan with the Benecol® Olive spread and when sizzling, add the shallots. Cook for 2 mins before adding the garlic and mushrooms. Cook stirring for 5 mins until they beginning to brown. Remove from the heat and stir in the remaining ingredients. Serve the salad warm.

Warm mushroom and broad bean salad

15

PREP

7

COOK

0.7

STANOLS

2

SERVES

Shopping list
200g (7oz) frozen broad beans
20g Benecol® Olive Spread
1 shallot, peeled and chopped
1 clove garlic, peeled and crushed
110g (4oz) mushrooms, sliced
2 tomatoes, peeled, seeded and diced
1 tbsp mint, chopped

Description

A special salad with a kick.

One serving contains 0.7g of your daily requirement of 1.5-3g of plant stanol.

Method

  1. Place the broad beans in bowl and pour over enough boiling water to cover. Set aside for a few minutes and then slip the beans from their skins, discarding the skins.
  2. Heat a small frying pan with the Benecol® Olive spread and when sizzling, add the shallots. Cook for 2 mins before adding the garlic and mushrooms. Cook stirring for 5 mins until they beginning to brown. Remove from the heat and stir in the remaining ingredients. Serve the salad warm.