Cannellini bean and beetroot salad


Begin this recipe at least two days ahead if you want to ferment the cabbage yourself and soak the beans, or use canned beans and your favourite kraut for an express version.

You'll need

2 large beetroot (400gm), trimmed and cut into wedges 1 tsp olive oil 200 gm dried cannellini beans, soaked overnight in cold water 100 gm green beans, trimmed 50 gm (5 cups) baby spinach leaves Sultanas and roasted almonds, to serve   Fermented cabbage 225 gm red cabbage (about ¼), thinly sliced 1 tsp finely grated ginger 2 tsp sea salt flakes   Tahini dressing 2 tbsp hulled tahini 1½ tbsp apple cider vinegar 2 tbsp olive oil 2 tbsp lemon juice, or to taste

Method

  • 01
  • For fermented cabbage, mix cabbage, ginger and salt in a bowl, then pack tightly into a 600ml jar. Cover with cold water, then cover with a piece of muslin and stand until bubbles appear (1-2 days). Refrigerate until fermented to your liking (1 day to 1 month).
  • 02
  • Preheat oven to 200C. Place beetroot in a roasting pan and toss with oil to coat, season to taste and roast until tender and caramelised (20-25 minutes).
  • 03
  • Meanwhile, cook beans in a large saucepan of salted boiling water until tender (20-25 minutes), then drain.
  • 04
  • For tahini dressing, whisk ingredients in a bowl, add 2 tbsp water and season to taste.
  • 05
  • To serve, arrange beans, beetroot, pickled cabbage, green beans and baby spinach in bowls, top with sultanas and almonds, and drizzle with tahini dressing to taste.

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Featured in

Feb 2017

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