Roast three-bean salad

Roast three-bean salad

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  • Brita du Plessis
  • Easy
  • Fat conscious
  • 20 minutes
  • 25 minutes
  • Secateurs Chenin Blanc 2017

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

Cooking Instructions

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.

Browse more bean recipes here.

Brita Du Plessis Recipe by: Brita Du Plessis
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