Beans, Leaves and Greens Salad
By Head Chef, Eddie Attwell
This is a versatile salad for year round but shines of the season it’s in and is a handy way totransform a simple salad into a substantial light nutritious salad.
This is also vegan and vegetarian friendly and changes seasonally for example autumn kales to fresh spring lettuce leaves.
This salad is compiled of:
- Tenderstem Broccoli
- Sugar Snap Peas
- Pickles (Carrot, Coriander, Shallot, Radish)
- Puffed Rice
- Fennel Jam
- Vegan Pesto
- Chickpeas
- Turtle Beans
Method:
When making this salad we blanch in boiling salted water, the broccoli and beans or your own election of greens. Do not refresh in cold water but place your greens in a bowl.
From here add the remaining ingredients with the warmth of the greens helping to infuse and release each ingredient.
Transfer to your serving dish and enjoy the infusion.
Add a little something extra to your dish:
Eggs, meat, fish, nuts or whatever your preference can be added, making this a great salad for all to enjoy! Using the puffed rice as a topping to your dish also keeps this salad Gluten Free.
