butterbean salad with chargrilled vegetables
A vibrant and delicious summer salad. Here is a good example of how to layer your protein. Rather than just use one protein source we have combined butterbeans and quinoa which are also excellent sources of fibre with a hardboiled egg, some feta cheese and pumpkin seeds. The chargrilled vegetables are a perfect Mediterranean touch. Don’t miss out the mint which holds the salad together.
ingredients
serves 1
Large handful of rocket leaves
150g butterbeans (we love the Bold Bean company ones)
1 hard boiled egg
50g cooked quinoa
1 courgette
1 red onion
1 red pepper
1 tsp extra virgin olive oil
1/2 tsp smoked paprika
1/4 tsp ground cumin
pinch of chilli flakes
Handful of fresh mint
Dressing
1 tablespoon of extra virgin olive oil
juice of 1/2 lemon
1/4 tsp Dijon mustard
salt and pepper
method
Slice the red onion, courgette and red pepper and add to a bowl.
Add the smoked paprika, cumin and chilli flakes and 1 tsp of olive oil.
You can then either add this to a roasting tin and place in oven for around 20 mins or add to an air fryer and cook for 15 mins.
Add the rocket, butterbeans and quinoa to a salad bowl.
Add the egg, feta and seeds to the bowl.
When cooked add the chargrilled vegetables.
Stir the dressing ingredients together and add to the salad.
Sprinkle the mint on top and stir everything together.
the health boost tip
This salad contains around 25g of protein and 10g of fibre. This makes it a filling lunch to keep you satisfied to the next meal. If you need more protein add a little more feta cheese or add another egg.
