Wilted spinach & black bean salad

Glamour (South Africa) - - Glam Living -

Raisin and ap­ple

What you’ll need

60g rolled oats

Hand­ful of raisins

100ml plant-based milk

1 red ap­ple, coarsely grated

½ tsp vanilla pow­der

1 tsp maple syrup

Soak the oats with the

raisins. Cook as be­fore. Such a win­ner if you’re look­ing for a sim­ple, nour­ish­ing dish to warm you up! The roasted but­ter­nut and cour­gette taste amaz­ing with the sautéed beans and spinach, then the creamy tahini and miso dress­ing just brings it all to­gether. If I’m not es­pe­cially hun­gry, I love this just as it is, but if you want to make it a lit­tle heartier, serve it over quinoa or brown rice. That’s de­li­cious.

What you’ll need For the salad

½ but­ter­nut

Olive oil

Salt and pep­per

½ cour­gette

½ bag of spinach (100g)

½ x 400g can of black beans,

drained and rinsed

The how-to

For the dress­ing Pre­heat the oven to 200ºc (fan 180ºc). Peel the but­ter­nut, cut into bite-sized pieces and place on a bak­ing tray with a lit­tle olive oil, salt and pep­per. Bake for 30 min­utes, un­til ten­der.

Cut the cour­gette into thin half moons. Af­ter the but­ter­nut has cooked for 20 min­utes, add the cour­gette to the tray to roast along­side it for the last 10 min­utes. While the cour­gette and but­ter­nut fin­ish cook­ing, place the spinach and beans in a fry­ing pan with a lit­tle olive oil and gen­tly sauté them. Add the cour­gette and but­ter­nut once they come out the oven. Let ev­ery­thing cook to­gether while you mix all the in­gre­di­ents for the dress­ing.

Pour the dress­ing over the salad, mix it well, then serve.

1 tbsp tahini

2 tbsp olive oil

½ tsp chilli pow­der

½ tsp ground cumin

1 tsp miso paste

Juice of ½ le­mon

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