Carrot Salad with Butter beans
Vegan, vegetarian, seasonal and raw! Make the most of Spring!
Preparation
If you are using dried beans:
Soak the dried butter beans overnight in cold water. Discard the water and replace with fresh water. Boil for around 45 - 60 minutes until soft.
Or drain the butter beans, if using canned butter beans.
Make a salad with all the fresh, raw ingredients.
Make a dressing with the lemon juice, light tahini, olive oil, ground cumin and ground pepper to taste.
Add the dressing to the salad.
You can serve this dish with some toasted (gluten free) bread and Bute Island soft sheese for a wholesome meal.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Vegan, vegetarian, seasonal and raw! Make the most of Spring!
Ingredients
- 1 large carrot, chopped
- 1 red pepper, chopped
- 1 onion, peeled and finely chopped
- 150g dried butter beans
- OR 1 can butter beans
- 2tbsp fresh parsley
- 2tbsp fresh coriander
- 1tbsp lemon juice
- 1tbsp light tahini
- 1tbsp olive oil
- ½ tsp ground cumin
- ground black pepper
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
