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Green bean, carrot and radish salad

Pasta salad

• 200 GRAM GREEN BEANS, cut
• 200 GRAM CARROTS, cut in same size as beans
• 200 GRAM WHITE RADISH, cut in same size as beans
• 100 GRAM TOFU, in cubes
• 3 TBSP SOY SAUCE
• JUICE OF ONE LEMON
• 1 TSP SUGAR
• 2 TBSP SESAME SEED

• 200 GRAM PASTA, cooked "al dente"
• 250 GRAM SPINACH
• 3 TOMATOES, chopped
• 10 OLIVES, halved
• 200 GRAM FETA, in cubes
• 4 TBSP OLIVE OIL
• 2 TBSP VINEGAR

Blanch the beans, radish and carrots two minutes in ample water. Puree for the dressing the tofu together with the soy sauce, lemon juice and sugar and pour this over the vegetables. Sprinkle with sesame seed.

Mix the olive oil with the vinegar and salt and fresh milled pepper to taste. Put all other ingredients together, pour the dressing on top. Chill for one hour and toss before serving.

In Bangladesh, there is a spinach-like vegetable on the market, which is called "lal shag"; lal means red and this is a sort of red spinach, hence the reddish look in the salad. Normal spinach is called "palung shag". I have never seen the lal shag anywhere else.