|100 g||green beans — trimmed and halved|
|1||red pepper — deseeded and sliced|
|1||yellow pepper — deseeded and sliced|
|2 handful||baby spinach|
|100 g||red cabbage — shredded|
|1||beetroot — peeled and grated|
|80 g||cashew nuts|
|2 tsp||sesame seeds|
|3 Tbs||fresh chillies — 573|
|2 Tbs||lemon juice|
|1 tsp||Dijon mustard|
Halve and pit the plums and peaches or nectarines, then slice them.
Blanch the fine beans in boiling water for 3-4 mins.
Rinse with cold water, then drain well.
Arrange the fruit and vegetables on plates or in shallow serving bowls, following the colours of the rainbow with the red pepper, grated carrot, peaches or nectarines, yellow pepper, green beans, spinach, red cabbage, beetroot and plums.
Toast the cashew nuts and sesame seeds in a dry frying pan until lightly browned.
Sprinkle over the salads.
For the dressing, combine the olive oil, lemon juice and mustard.
Season and spoon over the salads.
Cook’s tip: For extra protein, serve topped with hard-boiled egg, grated Cheddar, crumbled feta cheese or sliced mozzarella – or choose tofu for a vegan diet.