Flat green beans with radish yogurt salad, avocado and cucumbers
Ingredients: (for 2 bowls)
For green beans:
2 Cups green beans, cut in 2-3 inch lengths
3 Cloves garlic, chopped
2 Tbsp Vegetable Stock
3 green onions, chopped
1 Tbsp paprika
Salt to taste
For yogurt salad:
½ Cup plant-based yogurt, unsweetened
7 radishes, sliced
1 clove garlic, chopped
1 Tsp fresh dill, chopped
salt to taste
For the bowl:
1 avocado, sliced
1 cucumber
1 Tsp black sesame seeds
1 Tsp sunflower seeds
½ lemon, cut into 4
1 green onion, chopped
Sprouts
1. To make the green beans, heat the vegetable oil in a large frying pan over medium heat. Add onions and garlic and sauté, stirring occasionally, for 5 minutes. Add paprika, green beans and salt. Cook for 5-10 minutes or until the beans softens, stirring occasionally. Place in a bowl. Sprinkle with chopped green onion and sunflower seeds.
2. To make the salad, in a bowl mix yogurt, radishes, garlic, and salt. Transfer the salad to the bowl with the green beans. Sprinkle with dill.
3. Slice the cucumber. Place in the bowl and sprinkle with black sesame seeds.
4. Garnish with sprouts, sliced avocado and lemon.
