Nutritional Information
Calories, 367
Fat,2
Carbs, 75
Protein 19
Ingredients (makes 2 servings)
3 asparagus spears, sliced
1 zucchini, sliced
1 red pepper, no seeds, quartered
1 eggplant, sliced
1 tsp dried oregano
For the mash:
100ml vegetable stock 400g haricot beans, rinsed 1 Tbsp chopped fresh cilantro 1 garlic clove, minced Lemon wedges, to serve
Directions :
1. Grill the vegetables on both sides in a grill pan until slightly brown. Sprinkle dried oregano.
2.To prepare the mash, combine the beans with the stock and garlic in a pan. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3.Use a potato masher to “crush” the beans. If you feel you need more liquid, add some water or more stock.
4.Cover the mash with vegetables, top with cilantro, and serve with lemon wedges.
