Lunch

Blackened Beans and Beetroot Salad

My lazy cook hat has been getting a lot of wear of late.

But the good thing for you is, that recipes like this come out of it.

The other night I made simple beef rissoles, asian style. I had no breadcrumbs and no eggs #fridgefail. With my lazy hat on, I made do with whatever was in my kitchen. I threw in a handful of spring onions, a splash of oyster and soy sauce with a teaspoon of sugar into the beef mince. I worked the mince until smooth (almost pounding with my fist to work the proteins) and combined. Shaped uneven patties, then chucked them on a hot griddle pan.

After I turned the rissoles, I moved the uneven rounds to one side then threw on the beans. My inner lazy cook pushed me to do it. I didn’t want to wait for the water to boil, nor did I want to wash up another pot. By the time the rissoles were cooked, the beans were a little blackened, which didn’t phase me. I got the plates out and dinner was served (I did throw a few salad leaves on too, just for good measure!).

As I carried the plates to the table I said, ‘the beans are a little burnt, sorry’. As always, Round Eye is just thankful, ‘looks good‘.

Although occupied with some bad TV, we both comment that the beans were great. Done, no more boiling, blackened beans is my new thing!

Over the weekend, I hit the supermarket and just grabs bits for this salad. And second time round, this version of blackened beans and beetroot is ten times better, than just the blackened beans with a few leaves. So much so, it’s been my lunch for the last two days. An ace lunch, that refrigerates well too. That for me, is a winning salad.

239-blackened-beans-and-beet-salad-1239-blackened-beans-and-beet-salad-3239-blackened-beans-and-beet-salad239-blackened-beans-and-beet-salad-2239-blackened-beans-and-beet-salad-4239-blackened-beans-and-beet-salad-6239-blackened-beans-and-beet-salad-5

BLACKENED BEANS AND BEETROOT SALAD

Apart from the dressing, I left measuring at the door!

INGREDIENTS
A HANDFUL OF FRENCH GREEN BEANS
A TIN OF BABY BEETROOTS, HALVED
SOME GOATS CHEESE (OR FETTA WOULD WORK WELL)
SOME DILL

FOR THE DRESSING
1 PART BALSAMIC VINEGAR
2 PARTS EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE

LET’S GET COOKING

STEP ONE
Blacken the beans on a hot griddle pan, turning every few minutes until blackened. Note, there’s no need for oil, just a dry griddle pan!

STEP TWO
Mix your salad dressing and set aside.

STEP THREE
Plate up; beans then beets, dab small bits of goats cheese and fronds of dill. Generously drizzle over the dressing, then devour!


Green Confetti Couscous Salad

My body feels like it’s been thrown in the washing machine on a rough cycle. Twice.

I had surgery on Tuesday and have been crap ever since (I tried medication, but it failed, so ultimately had to go under the knife). I got ‘tubed’. Came out with a sore jaw, neck, back and stomach – it made me wonder what on earth happened while I was under. There are now four ulcers on my tongue, making eating (my favourite hobby) really difficult. I have to eat slowly, avoid the salty parts (which isn’t easy), and drink lots of water to relieve the pain. My throat feels like rough sandpaper, with saliva building up like no other. All round, it sucks big-time – ok, #enoughwhinging.

Day by day, I’m slowly getting better. Hugs help and hot tea, with the odd slice of chocolate cake – that I whipped up prior to surgery (I’m crazy organised like that).

I’ve been trying to replenish my body. And as much as I’d like to eat cheesecakes (and donuts) all day long, it just won’t do. I whipped up this salad to try and nourish my body. It’s an easy one, practically all raw apart from the couscous. And, I’ve been having for lunch and dinner with some sort of protein – either eggs or grilled salmon.

It’s fresh and keeps really well too. My friend Soph made it, after seeing it on my instagram – she loved it too, so I’d thought I’d share the recipe.

beans, asparagus, avocado, lemon, olive oil, fresh, healthy, lunch, dinnerbeans, asparagus, avocado, lemon, olive oil, fresh, healthy, lunch, dinnerbeans, asparagus, avocado, lemon, olive oil, fresh, healthy, lunch, dinnerbeans, asparagus, avocado, lemon, olive oil, fresh, healthy, lunch, dinnerbeans, asparagus, avocado, lemon, olive oil, fresh, healthy, lunch, dinner

GREEN CONFETTI COUSCOUS SALAD

INGREDIENTS
¼ CUP WHOLEMEAL COUSCOUS (OR THE NORMAL COUSCOUS)
SOME BOILING WATER
4 ASPARAGUS STALKS, WOODY PART REMOVED
10 FRENCH GREEN BEANS, ENDS REMOVED
½ AVOCADO
½ LEMON
2-3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER

OPTIONAL
2 SOFT BOILED EGGS

LET’S GET COOKING

STEP ONE
Place the couscous into a heat proof bowl. Pour over the boiling water until it covers the surface of the couscous. Cover the bowl with cling film and set aside for 10 minutes.

STEP TWO
Slice the french green beans very thinly on the diagonal. Do the same for the asparagus. Remove the skin from the avocado and dice into small cubes.

STEP THREE
Fluff up the couscous with a fork. Add your beans, asparagus and avocado. Squeeze over the lemon and add the olive oil. Season with salt and pepper. Mix gently.

Feeds 2. Serve this triple green couscous with some protein, I like soft boiled eggs. But I often do this with a piece of grilled salmon. Yummo!

 




 
Go To Top