Now that the weather is warming up, I’m finding that I don’t want to sit down to a hot lunch as much. I really love this salad because it’s neither hot, nor cold, it’s a pleasant in-between.
When I make it for lunch, I have it on its own. There is plenty of protein in it due to the beans which helps to fill you up, so you don’t end up with that empty feeling you sometimes get when you have salad on its own for a meal. It also makes a lovely side with a barbeque, or even with a tin of salmon tossed through it for something a little different.
If you’re in a hurry, you can omit the baked sweet potato, of course. However, if you had a roast for dinner the night before, you can just as easily add any roast veggies you have left over.
Crunchy Creamy Salad
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 people
Ingredients
- 1/4 cup olive oil
- 1/2 lemon juice & zest
- 1/4 tsp pepper
- 1/2 tsp oregano, dried
- 1/2 tsp Garam masala
- 1/2 tsp Ground cumin
- 1/2 tsp salt
- 1 clove garlic crushed
- 1 red onion thinly sliced
- 1 Capsicum thinly sliced
- 1 400g tin Butter beans rinsed and drained
- 1 cucumber diced
- 450 g baked sweet potato cubed (I often use the leftovers from a roast dinner)
Instructions
- Whisk together oil, lemon juice, garlic, herbs and spices.
- Add vegetables and toss to coat.
Notes
This makes a nice side dish, but is also nice on its own for lunch.
