Pantry/Fridge Raid Winter Salad

Name: Pantry/Fridge Raid Winter Salad
Total time: 1500 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 Large Carrots (Ribboned); 1 Cucumber (Horizontal Cut); 50 g Cherry Tomatoes (Halved); 1 Yellow Bell Pepper (Thinly Sliced); 50 g Spinach; 2 Radishes (Sliced); 1 Tin Mixed Beans; 1 Tin Black Organic Beans; 1 Tsp Smoked Paprika; 1 Tsp Butter; 1 Tsp Tomato Pesto; 1 Red Onion (Sliced); 2-3 Chestnut Mushrooms (Sliced); 1 Tsp Worcestershire Sauce; Salt & Black Pepper; 1 Lemon (Juice&Zest)

chefmrstorm @chefmrstorm

Kent United Kingdom

Very quick and easy healthy dish. Colourful and warming. Highly recommended for dull and cold winter afternoons.
#eattherainbow

chefmrstorm @chefmrstorm

Kent United Kingdom

Very quick and easy healthy dish. Colourful and warming. Highly recommended for dull and cold winter afternoons.
#eattherainbow

Saved

Ingredients

20-25 minutes

2 servings

Vegetables
2Large Carrots (Ribboned)
1Cucumber (Horizontal Cut)
50 gCherry Tomatoes (Halved)
1Yellow Bell Pepper (Thinly Sliced)
50 gSpinach
2Radishes (Sliced)
Other Ingredients
1 TinMixed Beans
1 TinBlack Organic Beans
1 TspSmoked Paprika
1 TspButter
1 TspTomato Pesto
1Red Onion (Sliced)
2-3Chestnut Mushrooms (Sliced)
1 TspWorcestershire Sauce
Salt & Black Pepper
1Lemon (Juice&Zest)

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Steps

20-25 minutes

1

Wash and prep the vegetables as desired or described above. Tip: infuse the carrots in cold salty water for fresh and curly look). Set the prepped Vegs aside. Wash and drained the beans.
2

Melt the butter on a medium high heat. Add a drizzle of oil to prevent burning the butter. Add the red onion, paprika and mushrooms and shallow fry for 5-6 minutes. Add the beans, lemon juice and zest, pesto and Worcestershire sauce. Cover and simmer for 10 minutes on medium low heat. Season.
3

Serving Suggestion: