Asparagus and black beans dressed in lemon, with olive, watercress and blueberry salad

Bursting with flavour this makes a light, nutrient dense dinner, serves 2-3

Potatoes (3 medium, cubed, skins on)

Black beans (one can, cooked and drained)

Asparagus (one bunch cut into 2 inch batons)

Paprika 1-2 tsp

Bay leaves 

Salt and pepper

Lemon and mustard dressing (use a fork to whisk lemon juice with wholegrain mustard and sesame oil, in equal parts)

Fry potatoes in sesame oil and paprika. When potatoes almost cooked, add asparagus and black beans to frying pan for a few minutes, until heated through. Serve and drizzle with lemon dressing.

For salad:

Watercress – chopped

Black and green olives – pitted and chopped

Blueberries

Blueberry juice – drizzle

Add ingredients to a bowl and drizzle with blueberry juice and oil. Serve with bread