transport yourself to sunnier climbs with this delicious and healthy salad…
Prep | 10 mins
Cook | 20 minutes
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
300g cooked beetroot, cubed
2tbsp red wine vinegar
4tbsp olive oil
400g can of borlotti beans
Juice of 1 lemon
2x avocado’s, cubed
1tbsp chopped parsley (fresh is preferable)
1tbsp ground cumin (or ground coriander)
Sea salt and freshly ground black pepper, to season
Topping:
Za’atar, sprinkle of
METHOD
Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with 2tbsp olive oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the lemon juice, parsley and cumin. Season to taste. Toss to combine then portion into serving bowls. Top with the avocado, a drizzle of olive oil and a sprinkle of za’atar. Serve alongside hummus, pitta bread and a simple leafy salad. Absolutely Delicious. Enjoy x
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