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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Tahini, almonds and green beans — a match made in salad heaven. Light, crisp and nutty, this salad is as beautiful as it is tasty! Serve straight away for the perfect crunch. <br><br><i>This is an edited extract from Salata by Michael Rantissi and Kristy Frawley. Published by Murdoch Books. RRP$39.99</i>
1 Set up a large bowl of cold iced water as an ice bath.
2 In a large saucepan of boiling water, blanch the beans for 2–3 minutes, or until tender but still crunchy. Drain, then immediately refresh in the ice bath until cold. Drain again and set aside in a large mixing bowl.
3 Place all the dressing ingredients in a small bowl and whisk until combined. Set aside.
4 To cook the burghul, place it in a small heatproof bowl and cover with boiling water. After about 20 seconds, strain the burghul through a fine strainer, place it back in the bowl and leave to steam in the residual heat of the water it was soaked in for about 10 minutes. Flake with a fork until all the burghul grains are fluffy but not mushy.
5 Pour the dressing over the beans, add the burghul and gently mix. Place on a platter, scatter with the flaked almonds and serve straight away.
Calories 209 cal
Kilojoules 876 kJ
Total fat 16 g
Saturated fat 1.5 g
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