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Roast three-bean salad

By Brita Du Plessis

Serves Brita du Plessis

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 T harissa
4 T honey
8 T orange juice
4 T olive oil
200 g Rainbow carrots, trimmed and peeled
250 g butternut , cubed
A large sprig thyme
1 x 400 g can Woolworths haricot beans, drained and rinsed
1 x 400 g can Woolworths kidney beans, drained and rinsed
1 x 362 g can Woolworths borlotti beans, drained and rinsed
100 g chevin, sliced
1 x 40 g packet rocket

Method

Preheat the oven to 180°C. Mix the harissa, honey, orange juice and olive oil.

Toss 1⁄4 cup of the dressing with the carrots and butternut. Place on a baking tray, top with the thyme and roast for 25 minutes, or until cooked through, adding the beans and another 1⁄4 cup dressing for the last 5 minutes of cooking time.

Remove from the oven and toss with the remaining dressing. Serve warm, topped with the chevin and rocket.

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