Recipe: Cucumber Fine Bean Salad #vegan #raw #peanut

Edward Daniel Cucumber Fine Bean Salad is one of those lush Summer salads. This salad can be made raw by not dry roasting the peanuts.… Recipes Cucumber Fine Bean Salad European #

Serves: 4 Prep Time: 45 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

30g peanuts
1 large cucumber
75g fine beans
1 medium tomato
4tbs olive oil
2tbs grape molasses
1tbs poppy seeds
1 lime, juice and zest
Few sprigs of mint
Pinch of salt

Instructions

Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Dry roast the peanuts in a baking tray for 25 minutes. Remove from the oven. Set aside until cool and then remove the skin with fingers.
In chopper roughly chop the tomatoes and place into a large mixing bowl. Add the oil, molasses, seeds, juice, mint and salt. Combine well.
Finely cut the cucumber. Use a spiraliser if you have one. Mix the cucumber into the dressing. Add in the fine beans.
Garnish with the peanuts.
Serve immediately.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".