Looking for a refreshing and very nourishing raw bean salad? Well look no more. This recipe will leave you reaching for more, and is surprisingly tasty.

Served along with either a sweet potato & pumpkin mash or on its own, it brings a balanced meal to your table that is not only full of nutrition but satisfying.

Ingredients:

  • 1 punnett of cherry tomatoes cut in half
  • Handful of fresh basil
  • 300 g of fresh green beans
  • 50g of pine nuts
  • 2 good handfuls of rocket or baby spinach
  • 175 g of greek feta (optional)

Dressing Ingredients:

  • 1 Tbs red wine vinegar
  • 2 Tbs wholegrain mustard
  • 2 garlic cloves
  • ½ tsp organic honey
  • 4-5 Tbs of cold pressed Olive Oil

Method:

  1. Place halved tomatoes facing the open side up on an oven tray. Sprinkle with Himalayan salt and cracked pepper as well as drizzle with some cold pressed olive oil. Then place in a slow oven (120C) for around 2 hours
  2. Top and tail the beans, blanch for a couple of minutes, and place in a bowl.
  3. Gently roast the pine nuts-just enough to release their aroma and add to the beans.
  4. In a small jar, mix all the dressing ingredients-blend if you prefer a smoother consistency.
  5. Mix dressing and all veggies in a bowl just before serving, adding the feta just before serving

Enjoy