Leftover Pasta, Bean and grapefruit salad.
Serves 4
I medium lettuce
2 heads of chicory
200g pasta (cooked weight) boiled and cooled.
200g green beans, cooked and cooled
100g broad beans, as above.
Flesh from 4 grapefruit or tin of pink grapefruit
Segments, well drained.
*200g Wensleydale cheese (or other crumbly white cheese),
For the tomato ginger dressing
3 large tomatoes
Piece of stem ginger peeled
2 tbs lemon juice
125ml olive oil
salt and black pepper
- First make the dressing – put the tomatoes, ginger, lemon juice and olive oil in a blender and blitz for 30 seconds. Taste and adjust the seasoning.
- Put all the other ingredients, including the cheese which should be crumbled roughly but not finely, into a bowl.
- Drizzle with as much dressing as you wish to use, mix well and add a little more dressing.
- Divide between 4 bowls and serve with a little extra cheese crumbles on top.
(*Note – the cheese can be left off if you prefer)
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