aduki

Butternut & Aduki Bean Yoghurt Salad

RECIPE BY NATASAHA CORRETT

“This is such a quick and easy salad to whip up for dinner. If you can’t find Aduki beans, Borlotti or Butter beans would be delicious too.” Tash x

Serves2
Cooks In30 minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

  • 250g butternut squash
  • ¼ tsp cumin
  • 1 tbsp sunflower oil
  • 200g drained cooked aduki beans
  • 1 spring onion thinly sliced
  • 6g sorrel or lambs lettuce
  • 6g dill, chopped
  • 125g goat, sheep or soya yoghurt
  • ½ grated garlic
  • ¼ tsp sumac
  • ½ lemon
  • Pinch of Himalayan pink salt
  • Cracked pepper

Method

  • Pre-heat oven to 180°C
  • Chop the butternut squash into 2cm square cubes and cover with the cumin, sunflower oil, a pinch of salt and black cracked pepper before placing in the oven for 25 minutes.
  • Once out of the oven, put the squash into a bowl with the aduki beans, dill, spring onion and sorrel.
  • Make the dressing by putting the yoghurt, garlic, sumac, lemon juice and a pinch of salt into a cup and mix thoroughly.
  • Pour the dressing over the rest of the ingredients and mix well.
  • Serve either as is or on a bed of salad.
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