This very toothsome salad I prefer made with softer nuts such as walnuts, cashews and pecans, but it is lovely with any nuts you like. Salads are a wonderful way to complement a barbecue meal. Or any meal really. We eat salads year round in our house. The challenge when at the Bach or on holiday is that you may be quite a way from the nearest store. I plan ahead when doing the holiday groceries with perishables that can be eaten first and then things that keep a bit longer to eat later in the holiday. So fruit-wise – peaches, nectarines and bananas for early in the week and oranges, apples and watermelons for later in the week. For vegetables, lettuce salads need to be eaten first, followed by cabbage for coleslaws, some brassicas – broccoli and cauliflower for later in the week steamed and tossed with nuts, spring onions and curried mayonnaise and last but not least root vegetables such as carrots and beetroot that will last the distance. By adding some toasted nuts to salads and with the addition of some fresh herbs from the Bach garden or sensibly bought with you potted up (as my friend Chris does.) you can easily have wonderful salads that extend to the end of a week long stay at the Bach. This recipe is an adaptation of one given to me by a friend. It is a very large recipe, so if you are making it for your smaller family be prepared for leftovers for lunch for the next day or two. Have a big crowd for dinner? Perfect! Vegan and vegetarian friendly too.
Preparation: 25 minutes incl. cooking time.
- 2 cups raw nuts
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1/2 teaspoon curry powder
- salt to taste
- 3 medium carrots
- 2 large beetroot
- 1 x 420 g can of canellini beans
- 1/2 cup Coriander, parsley, mint or a combination of all.
- 1/4 C olive oil
- 1/4 C balsamic vinegar
- 1 tsp sugar
- 1/2 tsp mustardsalt and black pepper to taste
First prepare the nuts. Line a baking sheet or oven dish with baking paper and add the nuts, olive oil, brown sugar and curry powder with a dash of salt. Stir to combine and toast in a pre-heated medium oven (180 deg. C) for 15 minutes or until toasty golden. Check and stir the nuts often.
While the nuts are in the oven, chop the carrots and beetroot into matchstick sized pieces. Rest the beetroot on paper towels to absorb the juice and to allow it to dry slightly. Chop your green herbs finely. Rinse and drain the cannelini beans.
Combine the dressing ingredients with a whisk or shake in a screw top jar.
Combine the beetroot, carrot, nuts (including the loose bits of sugar from the baking paper.), chopped herbs, and cannellini beans. Add the dressing and stir through gently but thoroughly. Cover and refrigerate until ready to serve.