A great dish to go with your BBQ dinner, or just on its own for lunch.
So easy – so delicious!
100g cooked kidney beans
100 g cooked white beans
100 g cooked chickpeas
50 g fresh spinach
1 sliced red onion
1 tbsp dijon mustard
3 tbsp balsamic vinegar
3 tbsp olive oil
1. Rinse the beans under running water.
2. Place in bowl together with the onion and spinach.
3. Mix mustard, oil and vinegar.
4. Pour mixture on beans.
5. Let sit for a few hours in the fridge for extra flavour.
Red Sauce (not a ketchup).
Sometimes, it is good to have some healthy, tasty sauces on hand. I like to make this Kidney Bean sauce which can be used together with so many different things. It’s beautiful pinkish red coloured sauce to plate with (goes especially well with smoked and BBQ dishes). Make ahead and keep in the fridge.
Below you will find three other suggested uses.
The Red Sauce:
250 g Kidney Beans, cooked (about 350 ml)
1 lemon, juice from
1 tablespoon olive oil
½ medium sized red onion
1 tsp apple cider vinegar
A few drops of honey
Pinch of salt
½ tsp chili flakes
1. Run in blender until smooth. Taste. Season some more if needed.
2. If too thick add another spoon of olive oil. Consistency should be like a smooth apple sauce.
SERVE AS A SAUCE WITH GRILLED AUBERGINE/EGGPLANT AND DIJON BALSAMIC DRESSING: (great starter or snack)
– pour the Red Sauce into a squeezy bottle and place in fridge until time of use.
Dijon Balsamic Dressing:
50 ml olive oil
50 ml red wine vinegar
1 tsp Dijon mustard
Salt
1. Whisk or shake to combine. Make sure it blends well.
2. This sauce is rather thin, plate with pipette or drop from tip of spoon.
3. Drizzle on plate.
Roasted Aubergine:
1 large, sliced aubergine
Olive oil
Sea salt
1. Oven on 200 C
2. Place on baking sheet. Drizzle with salt and oil.
3. Roast 35 minutes.
SERVE ON TOP OF AN AVOCADO SANDWICH:
Please see my previously posted Crisp Bread recipe.
SERVE AS A DIP:
– with serve with carrot sticks, celery or sliced apple
Delicious dips! Perfect as a filling afternoon snack or as a fun appetizer. If you like the citrus flavoured Zaatar, please have a look at the Zaatar spiced quinoa that I posted a few weeks ago. The Artichoke Dip is a true classic and the Zaatar Dip goes especially well with the apple sticks.
Ingredients:
Cut up carrot and apple sticks
Artichoke Dip:
400 g canned artichoke hearts
100 ml pine nuts
1 crushed garlic clove
1 large bunch of basil
100 ml grated parmesan cheese (can be substituted with ½ – 1 tbsp nutritional yeast and some more artichoke hearts)
100 ml olive oil
2 tbsp lemon juice
Salt and pepper
Spicy Zaatar Dip:
Juice from 1 lemon
400 g canned cannellini beans
2 tbsp zaatar
1 tbsp chili flakes
2 tbsp olive oil
Salt
1. Blend the dips in a food processor until smooth.
2. Drizzle some oil over the Spicy Zaatar Dip.
3. Serve with apple and carrot sticks.
A delicious way of preparing potato. Use yellow tomatoes for the dressing, the taste will be the same with red tomatoes but the colour so much more beautiful when it is all just yellow.
Serves 4
12 boiled new potatoes
Fresh thyme
Coarse salt
Olive oil
100 g fresh spinach
1 avocado, thinly sliced
1 fennel bulb, very thinly sliced (best to use a mandolin)
Mixed beans (kidney-, butter-, chickpeas…)
Dressing:
2 large, yellow tomatoes, cut into chunks
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
A dash of salt
1. Set the oven at 215C
2. Take each boiled potato and, with a spoon, slightly press down the middle crushing the potato slightly. Put some thyme and salt on top.
3. Drizzle a baking sheet with olive oil and place the potatoes on top. Pour some additional oil over the potatoes. Bake for 20 minutes.
4. Cut up the avocado and fennel and place in a bowl together with the beans and the spinach.
5. Mix the ingredients for the dressing in a blender. Save some dressing for decorating the plate with and toss the rest with the greens in the bowl.
Zaatar is a wonderful spice mix often used in Middle Eastern cooking. It is based on Sumak (citrus/sour flavoured ground berries) and herbs.
Quinoa dressing:
3 tbsp zaatar
50 ml olive oil
200 ml uncooked quinoa
Parsley, chopped
Dijon dressing:
100 ml olive oil
50 ml white wine vinegar
1 tsp Dijon mustard
Salt and pepper
12 sugar snaps, cut in 3rds
½ onion, finely chopped
200 g cherry tomatoes, halved (or, if large, quartered)
250 g canned kidney beans (drained weight)
250 g canned butter beans
1. Slowly whisk the Zaatar into the olive oil until well blended. Set aside.
2. Cook the quinoa according to the instructions on the package. When cooked, stir in half of the Zaatar dressing.
3. Whisk the ingredients for the Dijon dressing.
4. Combine the beans, onion and tomatoes. Add half of the Dijon dressing.
5. When serving, play with drops of the remainders of the two dressings.