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Roast three-bean salad
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Roast three-bean salad
Brita du Plessis 
Easy
20 minutes
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.