Well, this is a first for me - sat in on a Friday night writing my blog! I never thought I'd see the day... But I've made it to the end of my first week at new work - and it's been a good one. Going to catch up on some of my reading tomorrow - I've been missing my daily blog-fix!
Anyway, I'm going to keep this entry short and sweet - it's 9pm and I'm far from ready to go out.
This is my month's entry to No Croutons Required. It was perfect timing for tonight really - healthy, tangy salad, with a hint of heat... ideal to prepare the body and soul for a good night out!
- 2 large tomatoes, chopped into large chunks
- 100g dwarf beans, lightly steamed, refreshed in ice water and chopped into bitesize chunks
- 1 tin kidney beans, drained and rinsed
- 1 red chilli, deseeded and roughly chopped
- 1 clove garlic, fine chopped
- 1 tbsp capers, roughly chopped
- 2 tbsp extra virgin olive oil
- Juice of half a lemon
- 1 tbsp chopped fresh oregano - plus extra to garnish
- half a cup of vegetable bouillion
- olive oil to fry
Prepare the Kidney Beans...
Heat a glug of olive oil to a medium heat - then fry the garlic for a minute. Toss in the kidney beans and half of the chili. Fry for a minute, keeping it moving, then add half a cup of vegetable bouillion. I like my beans quite soft - so I allow this to boil away for a few minutes - alternatively leave it to sit to absorb the flavours for a bit.
Make the Dressing...
Whisk together the extra virgin olive oil and the lemon juice, and mix in the capers and chopped oregano. Season to taste.
Put the salad together!
Mix together the tomatoes, remaining chili and dwarf beans. Strain off the remaining bouillion from the kidney beans and add them to the mix. Pour over the dressing and mix well.
Give it 10 minutes to let the flavours get to know each other. This will equalise the heat from the kidney beans and the cold items - best served at room temperature I reckon!