INGREDIENTS for 2 people

200g green beans

1 red onion, in half rings

200g frozen peas

125g chickpeas (from a jar)

1 handful of fresh garden herbs (dill, coriander, chives...) finely chopped

100g of manchego, in small bits

1 handful of Sandra Bekkari Cashew Pumpkin Granola

For the dressing:

3 tbsp olive oil

1 tbsp balsamic vinegar

1 clove of garlic

1 tsp paprika powder


Boil the green beans in water with a pinch of salt for 7 min.

Stir-fry the green beans in olive oil for 2 min. Add the red onion and the peas and fry briefly. Finally, add the chickpeas. Season with salt and pepper, mix together and turn off the fire. 

Spoon the herbs through the salad and season with pepper and fleur de sel.

Mix all the ingredients for the dressing and sprinkle over the salad. Divide the manchego over the salad. 


Recipe from Sandra's Fast Food cookbook