Feel free to substitute any of the vegetables in this green veg salad recipe – courgette, cauliflower and asparagus work particularly well, as do green leaves such as kale.
Prep time 5 minutes
Cook time 10 minutes
Calories per portion 400
400g cherry tomatoes
1/2 tbsp spicy smoked paprika
1 1/2 tbsp sherry vinegar
1 tbsp olive oil
50g full-fat Greek yogurt
400g Tenderstem broccoli
225g green beans
400g can pinto beans, drained
salt and pepper
1. Preheat the oven to 240C/220C fan/gas 9.
2. Place the tomatoes, paprika, 1 tablespoon of the sherry vinegar and olive oil in an ovenproof dish. Roast in the oven for about 15 minutes until the tomatoes are bursting and everything is bubbling.
3. Remove from the oven and stir in the yogurt, mashing the tomatoes to a pulp. Add the remaining vinegar, season and set aside.
4. Steam the broccoli and green beans separately in two saucepans of salted water for no more than 4 minutes. Drain and transfer to a large serving dish. Top with the pinto beans and spinach, then pour the roasted tomato dressing over the top. Toss to coat thoroughly and serve the green salad warm.
We strongly advise consulting your doctor before embarking on any diet plan. You should also discuss your medication if necessary. The Life Without Diabetes eating plan is not suitable if you are pregnant, breastfeeding or underweight.
Buy the book with 20 per cent off
Life Without Diabetes by Professor Roy Taylor is published by Short Books, price £9.99. To order a copy for £7.99, with free p&p, until 25 January, call 01603 648155 or go to mailshop.co.uk.
© Roy Taylor 2020. Recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe.