Anyone would think I’ve gone a bit salad mad of late. I just can’t seem to get enough. I love the way you’re able to play around with whatever ingredients you’ve got on hand to make such tasty and healthy creations.
This warm kale, beetroot and butter bean number is a prime example of this.
It’s not only incredibly easy to make but it looks impressive and goes beautifully with all sorts of dishes – think a piece of grilled steak or chicken or even a nice piece of fish.
The tahini drizzle takes it to new heights and brings it all together nicely. If you’re a tahini newbie – do yourself a favour and pop some in your trolley the next time you’re at the supermarket.
It has all the components of a well balanced dish. The sweetness of the maple syrup, the heat from the chilli, the tartness of the lemon juice, the nuttiness of the tahini and the creaminess of the avocado.
Give it a try. See what you think.
kale, beetroot + butter bean salad
Serves 2
4 x handfuls of kale, chopped
1 x 400 gram tin of butter beans, drained
A drizzle of olive oil
Salt and freshly cracked pepper
2 x cooked beetroot, chopped
A scattering of sunflower seeds
1 x ripe avocado, sliced
Tahini drizzle
1 x tablespoon of tahini
The juice of half a lemon
A scant splash of apple cider vinegar
A drizzle of maple syrup
A scattering of chilli flakes
Salt and freshly cracked pepper
A splash or two of water (if needed) to loosen it up
– to make this dressing, simply add all ingredients to a glass jar with a lid and give it a good stir/shake.
- Take a large fry pan and add a dash of olive oil before throwing in the kale. Season with salt and pepper and pan fry until nice and crispy on the outside (or you can pop it into a baking tray and roast in the oven instead if you prefer). Reserve on to your serving dish.
- To the same fry pan, go in with another dash of olive oil and your butter beans – seasoning with salt and pepper here as well. Pan fry, whilst stirring continuously, until they’ve warmed through and become all nice and gnarly on the outside. Scatter over the top of the kale.
- Arrange the beetroot, sunflower seeds and avocado pieces over the kale and beans.
- Dress by simply drizzling the tahini drizzle over the top.
Lo’s tips
- Substitute the butter beans with chickpeas if you like.
- Go ahead and add some tasted almonds, walnuts or pine nuts if you’re that way inclined.
If you do happen to make this salad, I’d love to know what you think of the recipe. Feel free to comment below or shoot me a message. xx