What’s good for you

For all those who have been hounding me for it…
Here’s my ‘Now Famous’ Bean Salad recipe, it’s so easy to make.

You’ll need these ingredients…
310-400 gm can of beans  (Either mixed or kidney, I use ‘Ceres’ organic mixed beans)
1/4 Red onion, Chopped
3 tablespoons olive olive
2 Tablespoons either Wine Vinegar or I use Apple Cider Vinegar
1 tablespoon of Sugar
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1 tablespoon of water or brine from beans
about 1 cup of chopped capsicum (I like red)
1/4 cup of chopped celery (optional)
parsley

This is what you do…

• Rinse Beans under cold water
• Mix onion, oil, vinegar, sugar, cumin,salt and /brine and mix with the beans.
• Stir in the Capsicum, Celery and finely chopped parsley and Chill.

The salad keeps really well in the fridge for a few days.  Everybody I know loves it when I make this Salad, hope you enjoy it too.

I swiped this recipe from Sarah and make it all the time.  It’s so yummy, and so easy.

For the salad…
2 cups of cooked Brown Rice
½ cup of Soya Sauce

Pour Soya Sauce over the rice and soak overnight.

1 Red Capsicum
3 Spring Onions
½ Red Onion

Chop up quite small and add to the rice.

1 cup of skinned and chopped Peanuts
1 cup of Sunflower Seeds
½ cup of sultanas or Raisins

Add all these to the salad and toss.

Dressing…
½ cup of Olive Oil
Grated rind and juice of a Lemon
1 clove of crushed Garlic
Pepper

Mix together and pour over salad

Keeps well for a few days.  Hope you enjoy this one as much as I do.

This salad is a random invention where we had too many Feijoas and needed to make our cous-cous more interesting and tastalising.

What we used:

2 bags of “boil in the bag” cous cous
4 feijoas (skinned and diced)
½ small red onion (sliced)
1 lime (zest and juice)
knob of butter
bunch of fresh coriander
good quality olive oil
sea salt and freshly ground black pepper

Method:

1. Prepare couscous as per packet instructions (usually boil in the bag in lots of salted water for 1.5 minutes, then drain excess water).
2. In a small frying pan, gently sweat the onion in a little butter or oil until soft. Try not to brown them.
3. While the cous cous is still out, place in a bowl and season well (don’t be scared now, season it damnit!), a knob of butter and fork through until combined.
4. Add onion, finely grated zest of the lime, and coriander and loosely combine.
5. Add the fejoas – be careful not to squish them – and loosely combine.
6. Taste and adjust seasoning if required.
7. Toss a few more coriander leaves on top as a garnish
8. Mix lime juice and good quality olive oil (1:1 ratio) and drizzel over the salad to suit your tastes.

Serve with marinated chicken thighs or wings from Sam’s Kitchen and mesclun side salad dressed with olive oil (and lime juice if you have some left over).

Enjoy.