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    Vegetarian

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    Vegetarian Option

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    Vegan

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Rated 4.4 by 8 users.

Sticky Red Bean, Kale + Feta Traybake Salad

This salad is rich, sweet and a wee bit sticky! The feta is essential for cutting through the richness of the pomegranate molasses while the kale adds good crunch and freshness. Try roasting with some chicken thighs or serve with polenta mash for a heartier affair. 

You could also toss in some tenderstem broccoli for added greens and crunch. 

Serves 3 as a side.

Feeds: 3
Takes: 30 minutes
V
G
Ve*

Ingredients

1 tablespoon of rapeseed oil

1 jar of Queen Red Beans, drained

3 tablespoons pomegranate or cherry molasses

Pinch of black pepper

 200 g kale or cavalo nero, roughly chopped

200 g feta, or vegan feta - sliced into thick rectangles

A handful of pomegranate seeds (optional) 1 tsp sumac (optional) Serving suggestions

Grilled flatbreads or toasted sourdough

Shop The Recipe

Queen Red Kidney Beans
Queen Red Kidney Beans
570g / Bold Pack (6) £22.00

Directions

1

Heat the oven to 220C/200C fan/gas.

2

Heat 1 tbsp of rapeseed oil in a large roasting tin for 2-3 minutes.

3

Add the red beans and roast for an initial 15 minutes until starting to crisp. Then, remove from the oven and drizzle with 2 tbsp of the molasses and a grind of pepper, giving the beans a mix so that they are fully coated.

4

Roast for a further 10-15 minutes until looking slightly gooey and caramelised.

5

Meanwhile, mix the kale with 1 tbsp olive oil and a pinch of flaky salt

6

Remove the tin from the oven and toss the kale with the beans.

7

Cover with the remaining 1tbsp of molasses. Arrange the feta ontop, dotted throughout the tray.

8

Return to the oven and roast for a further 5-6 minutes until the kale turns a little charred and the feta is golden.

9

Serve immediately with pomegranate seeds and sprinkled with sumac. Drizzle with extra virgin olive oil and serve with toasted bread or flatbreads.

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