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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 tofresh 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 ownelection 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 andrelease 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.