Summer Bean Bowl
'What's great about this is that you can prepare it a day before you need it, leave it in the fridge and have it when you get home,' Anna says. 'It's also a good dish to bring on a picnic, or take for a lunch at work. Making the dressing in a jam jar also makes it great for travelling. I've kept this version vegetarian, but cooked chicken or prawns would be a nice addition.
Serves
2
Ingredients
- 4 tbsp hummus
- 200g canned mixed beans (drained weight)
- ½ cucumber, deseeded and cut into half moons
- 200g cherry tomatoes (about 10), halved
- ½ yellow pepper, chopped
- 1 carrot, grated
- 40g baby spinach, rocket and watercress, or your favourite salad leaves
- 1 tsp mixed seeds
- For my house vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- pinch of sea salt
Method
Place all the vinaigrette ingredients in a jar, seal the lid and shake it well together.
Spoon the hummus into the centre of two bowls and then arrange all the salad ingredients except the seeds around it, each one separately so they have their own ‘zones’. Sprinkle the seeds on top of it all.
Shake the vinaigrette jar once more to re-emulsify, then pour it over the bean bowl and tuck in.
Tricks of the trade
When you’re thinking of making a salad, stop and ask yourself some questions. What will give it texture? How can I add colour to the plate? What extra ingredients have I got to hand that will enhance it, such as toasted nuts, crunchy croutons, edible flowers, or the beginnings of shooting herbs and salads? All these will create a salad that really catches the eye and sings to the palate.
