Fresh & Vibrant
Rainbow Nutritious Salad
A colourful salad loaded with beetroot, kidney beans and walnuts — rich in fibre, iron and plant protein.
Ingredients
- 150g sliced mushrooms
- 250g cherry tomatoes (sliced into halves)
- 200g canned red kidney beans (drained and rinsed)
- 100g mixed salad leaves
- 2 steamed beetroot (chopped small)
- 1 tsp dried mixed herbs
- 5-6 walnuts (finely chopped)
- 1/2 tsp vegetable oil
- Juice of half a lemon
- 1 tsp cumin seeds
- Pinch of salt
- 1/2 tsp ground coriander
- 100g olive oil and herb croutons
Method
- Heat the pan on a medium heat.
- Add cumin seeds, wait until seeds pop.
- Add mushrooms, saute them well (cover for two minutes).
- Add kidney beans, mix them well with mushrooms.
- After 8 minutes, add beetroot (cover the lid for 2 minutes).
- Add salt, mixed herbs, fresh leaves, lemon juice and coriander powder. Saute well for one minute.
- Top with croutons and serve immediately.
Nutrition per Serving
320kcal
12gProtein
9gFibre
35gCarbs
14gFat
