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.
