Summery Harissa Black-eyed Bean, Quinoa and Kale Salad

This dish was made for the first time on a hot summers day when I truly craved something more than the typical salad. 

I’m not one to give a long story before I share a recipe but what I will say don’t overlook this one. It is wholesome, refreshing and bursting with goodness. 

Ingredients

2 whole beetroot fresh not tinned.

1 sweet potato

1 medium tomato chopped

1 cup Baby kale chopped into  4 cm peaces

1 cup English spinach chopped roughly

1 cup Dried black-eyed beans

1 cup red, white and black quinoa cooked as per packet instructions

Harissa Dressing

1 red pepper 

Juice  of one lemon

Garlic

Olive oil 

Coriander seeds

Cumin seeds

1/4 cup Parsley chopped

Dash of balsamic vinegar

Preparation

You won’t do yourself a favour by using tinned beans. The fresh variety of black-eyed beans are firm to bite and soft inside. The salt brine kills the wholesomeness of the bean. 

Soak 1 cup black-eyed beans to 3 cups water overnight or in the morning before you go to work. The beans will absorb the water and after a few hours will double in size. 

Place soaked and strained beans into a pot of boiling water and boil for 30 mins approximately. The bean should be firm but soft.

In the meantime boil or steam your vegetables. Vegetables that are to be used in a salad should be cooked minimally. The sweet potato and beetroot is chopped into 3 cm peaces.

Remove seeds from pepper and grill for 2 mins or until softened.

Prepare Harissa dressing

Add seeds into a mortar and pestle and grind to powder. Add finely chopped grillwd pepper, finely chopped garlic,  juice of half the lemon and grind together till mostly ground but some pieces of pepper left are fine as it has been grilled.  Add olive oil, rest of lemon into a little bowl and beat. Olive mix will be creamy. Mix into the contents of mortar and pestle.

Add chopped tomato, parsley, sweet potato, beetroot, bean and quinoa into a bowl. Then add harissa dressing.  Lightly stir and serve.

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