Recipe of the Week
- by Rob Elton
- 13 July, 2012
Roast carrot and butter bean salad
This is a firm favourite in our house, yummy roasted carrots and green beans provide 2 portions of veg and the butter beans ensure it is rich in protein and cholesterol lowering fibre. Either serve on it’s own as a quick lunch or with a roasted sweet potato and chicken breast for a hearty meal.
The butter beans mean that this meal is high in tryptophan which is a vital amino acid responsible for the production of the mood balancing hormone serotonin! 1 cup of Butter beans will provide you with 65.8% of the daily value for fibre.
- 5 carrots scrubbed and cut into chip size strips
- 300g green beans
- 1 can of butter or cannellini beans
- 1 sprig of lemon thyme
- Handful of fresh mint leaves
- ½ red onion
- 179 calories per serving
- Protein 6.7 grams
- Total carbs 24.4 grams
Roast the carrots with olive and the sprig of lemon thyme for 25-30 minutes. Meanwhile chop up the onion and combine with the mint leaves. Then steam the green beans for 10 minutes or less if you prefer them a bit crunchy. Rinse the beans until the water runs clear and add to the onion and mint. Toss in the green beans and carrots and serve. Fresh rocket and spinach are a welcome addition but only just before serving so they don’t wilt.