Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel and Turmeric

Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel and Turmeric
Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel and Turmeric

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Peter Kuruvita

  • Sub Category Name
    Appetisers
    Sorbets
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Winter
    Summer
    Spring
    Autumn

Ingredients

  • 2 tsp. Dilmah Moroccan Mint Tea
  • 2 sprigs fresh mint, torn
  • ¼ cup olive oil
  • 3 tbsp. lemon juice (½ lemon)
  • Small pinch red chilli flakes
  • 1 small knob of fresh turmeric, grated
  • 1 cloves garlic, grated
  • pinch salt
  • grated black pepper
  • 1 can 375g each red kidney beans, rinsed and drained
  • 1 can 375g chickpeas, rinsed and drained
  • 1 small red onion, diced
  • 1 sprig mint
  • 1 medium cucumber, peeled, seeded and cut into strips
  • 1 small head of fennel, finely sliced
  • 2 stalks celery, sliced in half or thirds lengthwise and chopped
  • 1 mandarin segmented
  • ¾ cup fresh parsley

Methods and Directions

Lemon dressing

  • In a small bowl, whisk together the Dilmah Moroccan Mint Tea, turmeric, olive oil, lemon juice, garlic, salt and pepper flakes until emulsified.
  • Add beans and all the other ingredients in the order above and mix well.
  • Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, revive leftovers with a little sprinkle of salt or drizzle of lemon juice!

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/01/2021