Rich layers and textures and filling enough to eat as a main
Ingredients
120g quinoa or farro or any grains you have on hand
1 x 570g jar Queen Butter Beans* or any jarred large butter beans - drained
100g frozen peas
2 ripe avocados, cut into bite-sized chunks
A handful of kale or soft green leaves, chopped
For the dressing
45g pumpkin seeds
20g soft herbs - parsley, mint, basil and dill all work well - reserve a small handful of leaves, finely chop the rest
4 tbsp olive oil
Juice of 1/2 lemon
2 tsp preserved lemons (skin only), finely chopped - if you’re not using preserved lemons you ca, use the juice and zest of 1 whole lemon, plus 1 tbsp of white wine vinegar instead
directions
Bring a pot of water to the boil. Add the quinoa or grain of your choice and cook according to packet instructions.* see tip below
With about 3 minutes to go, add the peas to the same pot. Once cooked, drain everything and leave to steam dry.
Toast the pumpkin seeds in a 350º oven for 10 min or air fry for about 3 minutes
Meanwhile, mix together the olive oil, lemon juice and fresh lemon zest. Season well with salt and cracked black pepper, then stir through the finely chopped herbs.
Tip the hot pumpkin seeds into the dressing - they should sizzle and slightly deepen the flavour. Give everything a good mix. Taste and adjust with a little more olive oil or lemon to your liking.
Add the grains and peas to the bowl, along with the butter beans, avocado and reserved whole herbs.
Serve! This makes a generous bowl and keeps well in the fridge for 3 days - just add the avocado fresh if you’re making it ahead.
notes
Serves 4-6
*Available in the UK: I love these large juicy white beans as they are delicious and don’t have any preservatives
* Big timesaver! I never cook one serving of grains. I always cook the whole packet and freeze the leftover grains so when a recipe calls for a grain I can pop one block from the freezer.
Adapted from and thanks to Hannah Wilding for the recipe.
Butter bean, Pea + Avocado Salad with Grains
Rich layers and textures and filling enough to eat as a main
Ingredients
120g quinoa or farro or any grains you have on hand
1 x 570g jar Queen Butter Beans* or any jarred large butter beans - drained
100g frozen peas
2 ripe avocados, cut into bite-sized chunks
A handful of kale or soft green leaves, chopped
For the dressing
45g pumpkin seeds
20g soft herbs - parsley, mint, basil and dill all work well - reserve a small handful of leaves, finely chop the rest
4 tbsp olive oil
Juice of 1/2 lemon
2 tsp preserved lemons (skin only), finely chopped - if you’re not using preserved lemons you ca, use the juice and zest of 1 whole lemon, plus 1 tbsp of white wine vinegar instead
directions
Bring a pot of water to the boil. Add the quinoa or grain of your choice and cook according to packet instructions.* see tip below
With about 3 minutes to go, add the peas to the same pot. Once cooked, drain everything and leave to steam dry.
Toast the pumpkin seeds in a 350º oven for 10 min or air fry for about 3 minutes
Meanwhile, mix together the olive oil, lemon juice and fresh lemon zest. Season well with salt and cracked black pepper, then stir through the finely chopped herbs.
Tip the hot pumpkin seeds into the dressing - they should sizzle and slightly deepen the flavour. Give everything a good mix. Taste and adjust with a little more olive oil or lemon to your liking.
Add the grains and peas to the bowl, along with the butter beans, avocado and reserved whole herbs.
Serve! This makes a generous bowl and keeps well in the fridge for 3 days - just add the avocado fresh if you’re making it ahead.
notes
Serves 4-6
*Available in the UK: I love these large juicy white beans as they are delicious and don’t have any preservatives
* Big timesaver! I never cook one serving of grains. I always cook the whole packet and freeze the leftover grains so when a recipe calls for a grain I can pop one block from the freezer.
Adapted from and thanks to Hannah Wilding for the recipe.