Stage two: Warm green veg salad with tomato, paprika and yogurt
Feel free to substitute any of the vegetables in this recipe – courgette, cauliflower and asparagus work particularly well, as do green leaves such as kale
Prep time 5 minutes
Cook time 10 minutes
Serves 2
Calories per portion 400
400g cherry tomatoes
½ tbsp spicy smoked paprika
1½ tbsp sherry vinegar
1 tbsp olive oil
50g full-fat Greek yogurt
400g Tenderstem broccoli
225g green beans
400g can pinto beans, drained
100g spinach
salt and pepper
- Preheat the oven to 240C/ 220C fan/gas 9.
- Place the tomatoes, paprika,1 tablespoon of the sherry vinegar and olive oil in an ovenproof dish. Roast in the oven for about 15 minutes until the tomatoes are bursting and everything is bubbling.
- Remove from the oven and stir in the yogurt, mashing the tomatoes to a pulp. Add the remaining vinegar, season and set aside.
- Steam the broccoli and green beans separately in two saucepans of salted water for no more than 4 minutes. Drain and transfer to a large serving dish. Top with the pinto beans and spinach, then pour the roasted tomato dressing over the top. Toss to coat thoroughly and serve warm.
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©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe