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Flageolets vinaigrette

Preparation time: 20 minutes, plus soaking overnight and cooling,
Cooking time: 1 hour 10 minutes,
Calories: 285 per portion

ingredients

serves 4
250 g (9 oz) flageolet beans, soaked overnight
salt
3 tablespoons light French dressing (see below)
1 red pepper, seeded and chopped
4 spring onions, chopped
1 tablespoon chopped mixed herbs
2 celery sticks, sliced

method

1. Drain the beans, place in a pan and cover with cold water.

2. Bring to the boil and boil rapidly for 10 minutes. Cover and simmer for about 1 hour until tender, adding a little salt towards the end of the cooking. Drain thoroughly and place in a bowl.

3. Pour over the dressing while still warm and mix well. Leave to cool, then add the remaining ingredients. Toss thoroughly and transfer to a shallow dish to serve.

Pulses such as flageolet beans should play an important part in a calorie-controlled diet. They are a rich source of fibre which provides roughage.

FOR THE LIGHT FRENCH DRESSING
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard

1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.

2. Just before serving the salad spoon the dressing over and garnish with watercress.

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