Mixed Bean Salad With Tofu.

3 oz 90 g green beans trimmed and

Sliced 2 oz 60 g broad beans.

1 Shallot or 3 spring onions

Finely chopped. 1 Stick celery finely chopped

Quarter small red pepper Finely chopped. 3 oz 90 g canned red kidney beans

Rinsed and drained. 1 oz 30 g firm tofu cubed.

Few drops of lemon juice. Salt and pepper. 1 oz 30 g fromage frais 8 per

Cent fat. 2 ts Chopped fresh herbs: parsley

Oregano, coriander, mint etc Sprigs of fresh herbs to Garnish 1. Place the green and broad beans in a saucepan with a little lightly

salted water and cook for 8 minutes, or until tender. Drain and rinse with cold water. 2. Mix the cooked beans with the shallot or spring onions, celery, red

pepper, kidney beans and tofu. Sprinkle with the lemon juice and season with salt and pepper. Transfer to a serving plate. 3. Place the fromage frais in a small bowl and mix in the chopped herbs,

seasoning with a little salt and pepper. Serve with the salad and garnish with sprigs of fresh herbs. Preparation 15 minutes.