12 October, 2009

Soy Bean Fennel Salad


We've got visitors from overseas who are on a low carb diet. I take advantage of this and try all sorts of beans in our lunches and dinners. As it is still pretty hot in Dubai over lunchtime, I chose this salad of soy beans and otherwise just raw vegetables and nuts with a light lemon dressing.
I must admit, I never had raw fennel before. And I must say, I missed out on something. It really gives a fine, not too overbearing flavor to the salad. I'll definitely do it again, as it is thrown together in no time.
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SOY BEAN FENNEL SALAD

1 1/2 cups of cooked soy beans
1 bulb of fennel (very thinly sliced)
1 cup of cherry tomatoes (cut into halves)
1 handful of chopped parsley
1 handful of chopped walnuts

Dressing
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 garlic clove (crushed)
2 tablespoons of red onion (minced)
1/2 teaspoon salt

Serves 3-4
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Combine all salad ingredients in a serving bowl and mix. Combine all ingredients for the dressing and pour over the salad. Can be made in advance. To be eaten at room temperature or chilled.

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