Roast three-bean salad

Name: Duck frikkadels with hummus, beetroot and haricot beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,Woolworths Easy to Cook duck frikkadels 550g,Woolworths hummus 180g,haricot beans, drained and rinsed 400g,Woolworths crimson microleaves, for serving ,celery, with leaves, sliced 4sticks,Woolworths ready-cooked beetroot 450g,sea salt and freshly ground black pepper, to taste

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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