Mexican Salad
Serves 4
Mix chopped cucumber, grated carrot, 90g kidney beans, 60g raisins and green pepper.
Sprinkle with 2 tsp lime juice.
Mix fromage frais with 1 tsp tomato puree and 1 tsp coarse grain mustard. Season.
Put lettuce on plate, top with the vegetable mix, then dressing.
Top each with 30g grated cheddar.
No comments:
Post a Comment