Red Bean Recipes, Vegetarian -
Sticky Red Bean, Kale + Feta Winter Salad
Sticky Red Bean, Kale + Feta Winter Salad
Rated 5.0 stars by 1 users
Servings
3 as a side
Cook Time
30 minutes
Author:
Amelia Christie-Miller
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.
Ingredients
1 tablespoon of rapeseed oil
- 1 x 700 g jar of Bold Bean Co Queen red beans (or 2 x 400g tins), drained
3 tablespoons pomegranate or cherry molasses
Pinch of black pepper
- 1 tbsp of demerara or soft light brown sugar
- 200 g kale or cavalo nero, roughly chopped
200 g feta, sliced into thick rectangles
- A handful of pomegranate seeds (optional)
- 1 tsp sumac (optional)
Directions
Heat the oven to 220C/200C fan/gas.
Heat 1 tbsp of rapeseed oil in a large roasting tin for 2-3 minutes.
- 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.
- Taste on the tip of your finger your molasses, if it’s very sweet don’t add the demerara, if it’s acidic, sprinkle it over the beans.
- Roast for a further 10-15 minutes until looking slightly gooey and caramelised.
- Remove the tin from the oven and toss the kale with the beans.
- Cover with the remaining 1tbsp of molasses. Arrange the feta ontop, dotted throughout the tray.
- Return to the oven and roast for a further 5-6 minutes until the kale turns a little charred and the feta is golden.
- Serve immediately with pomegranate seeds and sprinkled with sumac.
Share
