Warm bean and pumpkin salad recipe
A mixed bean salad with pumpkin chunks, cherry tomatoes and spices. Serve with warm strips of pita bread.
Please note that the beans and peas must first be soaked overnight, as per step 1.
The spinach cooks so quickly that it is added right at the very end of the cooking time. You could use frozen spinach, but fresh is definitely better. For a change, use chard in place of the spinach. Adjust the amount of minced chillis in the ingredients list according to taste.
Ingredients
- 100 g dried haricot beans
- 100 g dried red eye kidney beans
- 100 g dried black eye peas
- 2 tbsp olive oil
- 1 large onion, peeled and cut into wedges
- 1 small piece fresh ginger, peeled and grated
- 3 garlic cloves, peeled and chopped
- 1 tsp dried minced chillis
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 450 g pumpkin, peeled, seeded and diced
- 300 ml vegetable stock
- 100 g cherry tomatoes, quartered
- 175 g spinach, thoroughly washed and shredded
- 175 g feta cheese, diced
- 1 bunch coriander sprigs
- 3.5 oz dried haricot beans
- 3.5 oz dried red eye kidney beans
- 3.5 oz dried black eye peas
- 2 tbsp olive oil
- 1 large onion, peeled and cut into wedges
- 1 small piece fresh ginger, peeled and grated
- 3 garlic cloves, peeled and chopped
- 1 tsp dried minced chillis
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 15.9 oz pumpkin, peeled, seeded and diced
- 10.6 fl oz vegetable stock
- 3.5 oz cherry tomatoes, quartered
- 6.2 oz spinach, thoroughly washed and shredded
- 6.2 oz feta cheese, diced
- 1 bunch coriander sprigs
- 3.5 oz dried haricot beans
- 3.5 oz dried red eye kidney beans
- 3.5 oz dried black eye peas
- 2 tbsp olive oil
- 1 large onion, peeled and cut into wedges
- 1 small piece fresh ginger, peeled and grated
- 3 garlic cloves, peeled and chopped
- 1 tsp dried minced chillis
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 15.9 oz pumpkin, peeled, seeded and diced
- 1.3 cups vegetable stock
- 3.5 oz cherry tomatoes, quartered
- 6.2 oz spinach, thoroughly washed and shredded
- 6.2 oz feta cheese, diced
- 1 bunch coriander sprigs
- 1 sour cream or reduced-fat plain yoghurt
- 1 handful pitta breads, warmed and sliced into strips
- 1 sour cream or reduced-fat plain yoghurt
- 1 handful pitta breads, warmed and sliced into strips
- 1 sour cream or reduced-fat plain yoghurt
- 1 handful pitta breads, warmed and sliced into strips
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 480 mins
- Serves: 6
Step-by-step
- Cover the beans and peas with cold water and leave to soak overnight.
- The next day, drain, place in a pan and cover with water. Bring to the boil and boil for 10 minutes. Drain and reserve.
- Preheat the slow cooker on high. Heat the oil in a frying pan and sauté the onion with the ginger, garlic, chiles to taste and all the spices for 3 minutes.
- Add the pumpkin and continue to sauté for 3 more minutes, then spoon into the cooking pot and stir in the drained beans.
- Heat the stock to boiling and pour over the vegetables and beans. Cover, reduce temperature to low, then cook for 8 to 10 hours.
- Just before serving, stir in the tomatoes and spinach, stir well and continue to cook for 15 to 20 minutes or until the spinach has begun to wilt.
- Sprinkle with the diced feta cheese and the freshly chopped coriander and serve with sour cream or yoghurt and strips of warm pita bread.
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