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Black Bean, Blackberry + Goats Cheese Salad
if you're out there doing some blackberry picking then look no further as to what to do with them as we've just made one of our favourite salads of the season.It's got tang, it's got crunch, it's got creaminess, sweet, saltiness, pretty much all the key components for a simple yet satisfying salad.
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Black Bean, Blackberry + Goats Cheese Salad
Rated 5.0 stars by 1 users
Servings
2
Cook Time
10 minutes
Author:
Bold Bean Co
if you're out there doing some blackberry picking then look no further as to what to do with them as we've just made one of our favourite salads of the season.
It's got tang, it's got crunch, it's got creaminess, sweet, saltiness, pretty much all the key components for a simple yet satisfying salad.
Ingredients
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25g pumpkin seeds, toasted
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30g rocket
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200g blackberries
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125g soft goats cheese
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30g rocket
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2 tsp honey
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Splash of light vinegar, such as white wine vinegar (optional)
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1/2 jar of Queen Black Beans, drained and rinsed
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1 tbsp olive oil, plus extra to serve
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A small bunch (roughly 10g) fresh mint, leaves roughly chopped
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25g pumpkin or sunflower seeds
Directions
Lightly toast the pumpkin seeds in a dry pan over a medium heat until they start to pop.
Add the rocket, mint, blackberries, black beans, pumpkin seeds, honey and olive oil to a mixing bowl with a good pinch of flaky sea salt, cracked black pepper and toss to combine. Check for seasoning, if you think it needs a bit of sharpness (depending on the taste of your blackberries!) add a splash of white wine vinegar to taste.
Serve the salads onto plates and crumble over the goats cheese, keeping it in fairly big, creamy chunks. Finish with some cracked black pepper and a drizzle of extra virgin olive oil.
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