|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
A special salad with a kick.
One serving contains 0.7g of your daily requirement of 1.5-3g of plant stanol.
- 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.
- 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.