This vibrant salad features black eyed beans which are a protein rich creamy textured white legume, high in iron, folate and B vitamins.
Black eyed beans are soft yet firm and flavoursome without having to try too hard and are also distinctively marked with a dark dot like mark.
They beans are allowed to marinade in a fresh lemon, parsley and olive oil vinaigrette.
Black eyed beans are reported to help prevent anaemia and inflammation , improve digestion, lower blood pressure, improve skin and hair health.
Incorporate this food into your diet for a little dose of the authentic Mediterranean Diet.
Easy to make, but will require a little preparation the day before as this recipe calls for the use of dried beans.
Preparation 3 hours ( soaking beans)
500g dried black-eyed beans
1 eshallot or spring onion
1 Spanish onion
400g English Spinach Leaves
200g mix of cherry tomatoes and chopped Roma.
250g haloumi cheese
1/4 cup fresh extra virgin olive oil
1/4 cup lemon juice
3 tbspns finely chopped flat leaf parsley
Soak beans for 3-4 hours in 1L water.
Drain and boil in medium-high heat until firm yet soft. This will be approximately 25 minutes but it will depend on your batch of beans.
Strain allow to cool then place in the fridge. Beat together the olive oil, lemon juice and finely chopped parsley. When your beans are cold, mix through and leave to soak in the fridge for 20 minutes.
Finely chop Roma tomato , onion and eschalot. Mix into the salad. Trust me on this. The red onion goes very well with the beans. Ensure they are super finely chopped. It is much easier to eat for those who don’t like onion. It would be a shame to omit as it goes so well with the other ingredients.
Variation: Add cucumber, grilled zucchini or eggplant if you like.
Chop half the spinach leaves and leave the other half as is.
Cut haloumi into thick Peace’s and cook on the pan about 15 seconds each side.
Finely chopped the avocado and gently mix all the ingredients together.
Season with salt and pepper, add extra olive oil and juice if required.
Add haloumi on top and serve.
This is a perfect dish to enjoy at home, bring to a barbeque and keeps well in the fridge.