Serves 2 / 15 min prep
- 4 x Cauliflower Schnitzels from The Cool Gardner
- 2 Tbsp Olive Oil or Coconut Oil
- 2 Garlic cloves, thinly sliced
- 200g Green Beans
- 1/2 cup frozen Edamane Beans
- 1/4 Red Onion, thinly sliced
- Zest of 1/2 lemon
- 1/4 cup Barkers of Geraldine Citrus & Soy Dressing
- Salt & Pepper
Bring a pot of salted water to the boil. Decrease the heat to a simmer and add both the green beans and the edamame beans. Return the pan to a simmer and remove from the heat after 1 minute. Drain and refresh under cool running water.
Heat the oil in a large frying pan over a medium heat. Add the sliced garlic and allow to slightly brown and crisp for a minute. Using a slotted spoon remove the garlic from the pan and set aside.
Using the same pan and maintaining gate heat at medium add the cauliflower schnitzels and cook as per directed on the packaging. While the schnitzels are cooking, assemble the bean salad.
Add the blanched beans and reserved garlic into a bowl. Add the sliced red onion, lemon zest , dressing and salt & pepper. Mix well to combine.
Serve the cooked cauliflower schnitzels immediately with a big serving of the bean salad.