A quick and simple vegan dish by Louise Kelly of I'm a Little Vegan blog that is perfect for lunch on-the-go
1. Heat the oil in a large frying pan over a medium heat. Add the green beans and garlic and cook for about 5 minutes. Transfer to a plate and set aside. Using the same pan, lightly toast the walnuts until golden brown.
2. Place the baby spinach in a serving bowl and top with the green beans, walnuts, sun-dried tomatoes and vegan mozzarella.
3. Combine the lime zest and juice, oil, maple syrup and chilli flakes and pour the dressing over the salad. Toss to coat, then season with salt and pepper and serve
STOP FOOD WASTE TIP:
Use the oil from the jar of sun-dried tomatoes for the dressing rather than disposing of it. The oil will be filled with flavour and you’ll stop food waste too.