Green bean salad with tofu, apple and leek

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Ingredients for 2 people:

• 200 g fresh green beans
• 200 g of tofu with quinoa, wakame and vegetables
• 1 apple pink lady
• ¼ of large leek
• 2 tablespoons of olive oil
• 2 tablespoons of white tahini
• a pinch of salt

Preparation:

Wash the green beans and remove the tips and threads if they are a little hard.

The lavender leek and cut it into julienne. Then cut the tofu into medium-sized cubes.

Heat a tablespoon of olive oil in a grill pan over medium-high heat. Put the green beans, without piling them, so that they mark well. Sprinkle with salt. After a few minutes, turn them around so they can be marked on both sides.

While the beans are being made, put a tablespoon of olive oil in a non-stick pan and heat over medium heat. Sauté the leek until it begins to brown and remove it. Put the tofu and sauté 3-4 minutes, just enough to brown slightly.

Remove green beans and mix with leeks and tofu.

Cut the apple into cubes or segments and add it to the plate or bowl.

Pour over the tahini at the time of serving.

If you add quinoa (cooked and drained), brown rice or legumes and sprinkle with some flax seeds you will have a more energetic salad.