Wholesome Pulse Salad & Fresh Mint Dressing

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

25g mint
1 tbsp. olive oil
1 garlic bulb, crushed
Salt and freshly ground black pepper
100g red kidney beans, soaked overnight and cooked in plenty of boiling water
100g black eye beans, soaked and cooked
100g organic chickpeas, soaked and cooked
100g quinoa, simmered in 600ml water for 15 minutes
50g organic feta cheese, crumbled (optional)

This is a healthy lunchtime salad, full of protein and rich in nutrients, such as folate. manganese, iron, copper, magnesium and molybdenum. You may like to be creative and add in some extras, I like tomatoes as they go beautifully with Feta, or sliced apple for a bit of sweetness.

Method

If soaking and cooking your pulses is impractical for you, use organic tinned versions instead and rinse through.

For the dressing, pulse together the mint, oil, garlic and seasoning in a food processor. You can also add a tablespoon of live yoghurt if you fancy it.

For the salad, mix together the beans, quinoa and chickpeas in a serving bowl and stir in the mint dressing. Sprinkle the feta liberally over the top.

Serves 2.

 

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