Salty, sweet, earthy and fresh, this salad will undoubtedly please your taste buds. It is also perfectly balanced nutritionally with lots of plant-based proteins int the beans and sunflower seeds and a wide variety of nutrients from all the colour fruit and veg.
Ingredients
4 beetroots
1 tbsp olive oil
1 x 700g jar of Bold Bean Co Queen Butterbeans (or 2 x 400g tins), drained
150g cherry tomatoes
1 chicory, thinly sliced
30g capers
100g pomegranate seeds
1 tbsp olive oil
Juice 1 lemon
100g sunflower seeds
Zest of 1 lemon
Handful of mint leaves, chopped
Directions
Line a baking tray and pop your beetroot on the tray. Drizzle with olive oil, salt and pepper and roast for about an hour until the beets are soft in the centre. Remove from the oven and set aside to cool.
In a large mixing bowl add the beans, tomatoes, chicory, capers, pomegranate, olive oil and lemon juice and toss everything together. Tip the salad into a serving bowl.
Cut your beetroot into wedges and add them to the salad bowl.
In a small frying pan, toast your sunflower seeds until golden. Pour the sunflower seeds over. Grate over the lemon zest and add the chopped mint leaves. Add a good few grinds of black pepper and an extra glug of olive oil for good measure. Serve with some warm soda bread.
Huge thanks to Lily of The Detox Kitchen who has not only given our founder support on starting up a food business, but also has created this insane recipe for our #beanspo blog.
1 comment
Nic
Loved this salad, we could have eaten it all day long, it was absolutely delicious and so healthy, we will be making this on repeat! Thanks for the inspiration!
Nic
Loved this salad, we could have eaten it all day long, it was absolutely delicious and so healthy, we will be making this on repeat! Thanks for the inspiration!