Edgy, zesty and mouthwatering to the full – this salad is perfect to eat as a main course, perhaps with a hot, crunchy wholemeal baguette – or as an accompaniment to virtually any meal you wish. Soaked in a rich and tasty dressing, I wanted to hit the palette on all its dimensions – sweetness, a tad of spice, Mediterranean, and with lots of zang !!!
NOTE : The trick with this salad is to cut each ingredient into very small squares/pieces.
Serves 2 to 3
INGREDIENTS
2 x 14 oz (400 g) tins of cannellini beans, drained and rinsed
12 cherry tomatoes, chopped
1 small red pepper, chopped
1 medium cucumber (washed, but not peeled), chopped into small pieces
2 spring onions, chopped (finely chopped red onions also work very well in this)
3 large cloves garlic, finely chopped
¾ cups of rucola (rocket) or radicchio lettuce
a handful of bean sprouts (optional)
the zest of 1 lemon, or other citrus fruit
8 basil leaves, chopped
a handful of fresh flat leaf parsley, finely chopped
METHOD
Place all the above ingredients in a bowl, then add the following dressing on top :
DRESSING
1 tsp dried mint
1 tsp curry powder
salt to taste (it will need it)
freshly ground pepper
1 Tbsp (15 mL) maple syrup, agave nectar, or alternative sweetener of your choice
the juice of 2 lemons
3 Tbsp (45 mL) extra virgin olive oil
Add this dressing to the salad, toss well, and then transfer into a serving dish. Enjoy the sublime juices and flavours that mingle on your tongue ! And as if that weren’t enough, it’s very good for you too !
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