Stockan’s Orkney Thin Oatcakes Topped With Mixed Bean Salad
Stockan’s delicious wholegrain oatcakes are the perfect choice for a healthy snack or light meal this summer. Enjoy them with fresh summer salads, dip them in hummus and salsa, or sprinkle them with your favourite sweet or savoury toppings.
A great bread replacement, Stockan’s Oatcakes are ideal for picnics and when you are on the go.
Lovingly baked on the Orkney Islands, they are packed full of slow energy releasing wholegrain oats that are naturally high in fibre, which will help keep you fuller for longer.
Did you know that Stockan’s Oatcakes contain no artificial additives, preservatives or flavourings, and are suitable for vegetarians?
Sample the full range at this year’s Royal Highland Show from the June 21-24, located on the Orkney Food and Drink Stand, Scotland’s Larder, 13th Avenue.
Visit www.stockans.com for delicious toppings and recipe ideas, and look out for the different varieties in major retailers and independent stores across Scotland.
Ingredients
(These quantities will make enough mixed bean salad to top eight Stockan’s Orkney Thin Oatcakes.
1x packet of Orkney Thin Oatcakes
For the mixed bean salad:
1x 400g tin of mixed beans, drained and rinsed
50g sweetcorn
50g chopped roasted red pepper
2 spring onions, finely chopped
2 celery sticks, thinly sliced
1 large tomato, deseeded and finely diced
Salt and freshly ground black pepper
For the dressing:
2 tbsp olive oil
1 tbsp sherry vinegar
1 tsp lemon juice
1 tsp lime juice
A pinch of sugar
1 tsp smoked paprika
1 tsp chilli powder
1 tbsp of tomato puree
A small bunch of fresh coriander, chopped
METHOD
1 Mix together all the ingredients for the salad and set to one
side, then combine the
dressing ingredients in a separate bowl.
2 Pour the dressing into the
salad and mix until all the ingredients are coated. Place in the fridge to marinate for one to two hours.
3. Serve on Stockan’s delicious Orkney Thin Oatcakes, topping each oatcake with freshly chopped coriander if desired. The salad will keep for up to three days in the fridge.
In association with Taste Communications.
www.tastecommunications.co.uk
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