Ingredients

  • 160g fresh or frozen soya beans
  • 1 bundle (about 250g) British asparagus, cut into 2cm lengths
  • 1 teaspoon vegetable oil
  • 4 rashers smoked back bacon, roughly chopped into bite-sized pieces
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon grainy mustard
  • 1 small lemon, zest only
  • 1 small ripe avocado, peeled and cubed
  • 4 spring onions, finely sliced
  • Freshly ground black pepper

Method

  1. 1 Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.
  2. 2 Heat the vegetable oil in a small frying pan and fry the bacon until crisp.
  3. 3 Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
  4. 4 Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
  5. 5 Cook's tip: Chop up the avocado just before serving to make sure the flesh stays a lovely bright green, as it can go brown if left out for too long.

Nutritional Details

Each serving provides
  • Energy 1587kj 379kcal 19%
  • Fat 25.5g 36%
  • Saturates 5.5g 28%
  • Sugars 4.5g 5%
  • Salt 1.7g 28%

% of the Reference Intakes

 
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