Bean and Chicory Salad with Parsley Paste

single portion, edited for preference
187.5g tinned Butter beans
1 Albumen, from 8min boiled egg, roughly chopped
225g white Chicory sliced into medium thin slices, cores quartered
250g vine baby Tomatoes sliced into three
50g Parsley, just the leaves as far as possible
garlic clove, quartered
30ml Sunflower Oil
30g Table Cheese grated finely
40g toasted flaked Almonds

In a large bowl stirred together the Tomatoes, some squeezed Lemon, the Chicory, Beans, Albumen and pepper.

In a jug placed the Parsley, garlic, Almonds, Cheese, 30ml Sunflower Oil plus a good squeeze of lemon and blended together to a stiff paste. Used this as a dressing for the Salad.

Complete protein 23g
Saturated fats 11.2g

W 98 abcd

Sable round brushes, colours and paper:
n.3 Burnt Umber
n.6 Jadeite genuine
n.8 Lapis Lazuli genuine
Watercolour paper NOT 280gsm 38 x 28cm