This vegan protein salad is full of healthy ingredients, easy to prepare and very tasty.

The green beans are a good source of vitamin C and folate and have a useful amount of proteins and calcium. This makes them heart-protective and anti-inflammatory.

Peas are a naturally sweet legume that has a nutrient content that guarantees it a place in the medicinal food world. They are rich in vitamin K, manganese and vitamin C and are a good source of folate and trace elements. Their insoluble fibre content is good for the gut and also helps to reduce the risk of heart disease and stroke.

Potatoes are a natural sedative and encourage healthy blood circulation; the skin contains chlorogenic acid, which helps prevent cell mutation.

Ingredients:

• 4 tbsp of almond flakes 

• 5 of small new potatoes

• 1 cup of frozen petit pois (small peas)

• 200 g of green beans

• assorted salad leaves (I used little gem lettuce), leaves torn

• 2 cups of cherry tomatoes, sliced 

• spring onions

Dressing:

• ¼ cup of extra virgin olive oil

• 2 tbsp of apple cider vinegar

• 4 tbsp of water, filtered 

• 1 tsp of vegan wholegrain mustard

• 2 garlic cloves

• ¼ tsp salt, to taste

• black pepper, to taste

• 2 cm of fresh ginger

• 1 tbsp of dried rosemary

Preparation:

• Place all of the dressing ingredients in a small blender and process until everything is blitzed well. Taste and season with the salt and pepper, adjust the seasoning to your preference.

• Boil or steam the potatoes, petit pois and green beans. Allow potatoes to cool before adding to the salad; plunge peas and green beans in cold water straight after draining so that they retain their vibrant colour.

•  Meanwhile, chop spring onions and cut cherry potatoes in half.

• Chop cooled potatoes in slices; then combine with peas, beans, cherry tomatoes with salad leaves in a large bowl or on a big sharing plate.

• Just before serving, sprinkle with chopped spring onions and almond flakes. Pour the dressing on top before serving. Enjoy!