Proportions here are for 2 portions
For this colourful pulses salad we need the following:
½ Chick peas tin
100grs black kidney beans (preferably dry) – or half a tin
1 small tin sweet corn
Toasted sesame seeds (1 table spoon)
Sundried tomato (5 pieces)
Orange sweet pepper (optional)
Salt & ground thyme
2 Table spoons of garlic flavoured olive oil. You will get this if you buy a jar of garlic in Olive oil
If you are thinking of making this dish, it is best to use dried bean & lentils. This is just because they remain firm after cooking compared to the tinned beans for example. And they maintain their colour, plus it works out cheaper on the quantity purchased. And you just cook the quantity you need for the dish that you are making.
If using dry beans and lentils start by soaking them for 12 hours or more… What? Tasty stuff takes time so get on with it! After soaking rinse them out. Put them to boil in salty water for about 30 minutes minimum. When cooked to your taste. Drain and leave aside.
Open the tin of sweet corn, and half a tin of chick peas, rind them out under running water.
Take the sundries tomato slices and cut them as small as the beans be about the size of the beans.
Roast the sesame seeds until slightly brown.
Now all you have to do is mix all the above in a bowl, with a pinch of salt and grounded thyme.
once served, drizzle on it the of garlic flavoured olive oil. A squeeze of lemon work well in place of olive oil too.
This can be served with fresh baguette or rice cake like mine.
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