SERVES 6
Ingredients
1 head iceberg or romaine lettuce
6oz (175g) bean sprouts
6 scallions, thinly sliced on a diagonal
1 green bell pepper, halved, seeded, and thinly sliced
2 tbsp toasted sesame seeds Dressing
3 tbsp sunflower or olive oil
1 tsp sesame oil
1 tbsp white wine vinegar
1 garlic clove, crushed
½in (1cm) piece of fresh ginger, peeled and grated
½ tsp granulated sugar, or to taste
salt and black pepper
141 CALS PER SERVING
1 Tear the lettuce leaves into bite-sized pieces.
Put the lettuce, bean sprouts, scallions, and bell
pepper into a salad bowl and mix together.
2 Make the dressing: combine the oils, vinegar,
garlic, and ginger, and season to taste with sugar,
salt, and pepper.
3 Toss the salad with the dressing, sprinkle with
the sesame seeds, and serve.
PREPARING BELL PEPPERS
Cut around the stalk and the core. Twist and pull them out in one
piece.
Cut the bell pepper in half. Scrape out the fleshy white ribs and the
seeds
