Summer Bean Salad
This is great for meal prep, you can tailor it to how you like.
Crunchy, juicy, textured and delightful. This has no dressing as I love the flavour of the vegetables themselves, I add a little lemon juice though.
I like to use a mix of roast vege and fresh vege to add variety but also ensure the longevity of this dish- as I like to bulk meal prep this one.
Add and leave veges as you like.I like to add some protein for a full meal. Potatoes could work in place of beetroot here.
- 1 bag of Streamside green beans
- One bunch of Streamside heirloom carrots
- 3-4 Streamside red onions
- Cooking oil
- Salt
- Pepper
- 4 Streamside beetroot topped and trimmed.
- 8 Streamside cherry tomatoes, quartered.
- A small pack of slivered almonds roasted
- Handful of Streamside coriander leaves and stems, sliced
- Good handful of streamside spinach, sliced
- Lemon juice for seasoning
- Roast your vegetables first, turn on the oven to 175 degrees Celsius
- Clean your carrots, trim off the leaves and tips, and slice them into chunks. Chuck em in a bowl. Peel and slice the onions into 8ths from end to end. Place in the same bowl.
- Drizzle some oil over them, season with salt and pepper and roast for 20-25 minutes. When roasted place back on the bowl.
- Roast the slivered almonds at 170 for 8 minutes until golden.
- While that is roasting boil some beet. Quarter the beetroot and boil in salted water until you can pierce it easily with a knife. About 20 mins.
- When the beet is soft enough, pour out the hot water for cold water and under a cold running tap, push the skin of the beetroot off with your fingers. Slice smaller if you like.
- Slice the spinach.
- Quarter the cherry tomatoes.
- Take the root off the coriander, and slice the stalk and the leaves into 1cm slices.
- Mix all together in a salad bowl, serve.
- Can portion for lunches, lasts a week easy.