Fasting day meals need to be filling, flavoursome and frugal (calorie-wise). This combination of snap beans, sugar snap peas and black beans ticks all of those boxes. The fibre content of the black beans keeps you feeling full after you’ve eaten, while the crunch of the sugar snap peas provides an interesting contrast in textures. Garlic scapes, cumin, lemon and cilantro provide the strong flavours that you need on a fasting day to convince you that you have eaten well.

In addition to containing lots of ‘snap’ vegetables, this salad is quick and easy to put together, so thoroughly deserves its name!

Snappy Salad
Recipe for Snappy salad (serves 1)

Ingredient Calories per serving
75g green and yellow snap/French beans, trimmed and sliced 26
1 tsp oil or butter 13
1 tsp cumin seeds 8
5 garlic scapes, sliced (or two cloves of garlic, chopped) 25 (8)
75g sugar snap peas/mangetout, trimmed and sliced 32
100g cooked black beans 132
2 tsps lemon juice 2
salt and pepper 0
a few cilantro/coriander leaves, roughly chopped 1
30g lettuce 4

Total calories per serving: 265 (250)

Method: Steam the beans until they are tender, then run under cold water and set to one side. Heat the butter or oil and fry the cumin seeds and garlic scapes/garlic for a minute. Stir in the sliced sugar snap peas/mangetout and cook for another minute. Remove from the heat and stir in the snap beans, black beans, lemon juice and seasonings. Serve on a bed of lettuce leaves, with the cilantro/coriander sprinkled on top.

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