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Legumes

Members of the legume family include beans, peas and lentils; & are available fresh, dried or canned. Some dried legumes require soaking to soften and reduce cooking time. Simply add 1 cup legumes to 3 cups water and soak overnight. One cup will expand to 2-2 ½ cups cooked. Alternatively, add hot water to legumes in a saucepan, boil, then remove from the heat and cover 2 hours. Legumes will absorb water faster if soaked in hot water. If using canned beans, rinse them thoroughly under running water. This removes the brine or salt solution which keeps legumes fresh, and also helps to reduce the salt content.

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Salad of Beetroot Wedges, Snowpeas & Persian Feta

This salad is so simple, yet so sophisticated in flavour. In fact, I often find myself using the dressing on so many other salad combinations because it’s so delicious. I especially love that the marinating oil from the Persian feta is used in the dressing, so be sure to select a good quality Persian Feta.

Prep Time:	10 Minute(s)
Cook Time:	Not applicable
Servings:	4+

Ingredients

Dressing

100g Persian feta cheese, marinating oil reserved
¼ red onion, finely sliced
1 tsp fresh dill, roughly chopped

Salad

1 butter lettuce, washed then patted dry
450g can GOLDEN CIRCLE Beetroot Wedges, drained
100g sugar snap peas, trimmed & blanched
100g snow peas, trimmed & blanched
50g dry roasted macadamias, roughly chopped

Directions

Combine dressing ingredients in a bowl with 60ml of the reserved Persian feta marinating oil. Set aside.
Arrange lettuce leaves on a platter and top with GOLDEN CIRCLE Beetroot.
Toss sugar snap peas and snow peas together in the dressing then spoon over salad with the dressing. Finish with macadamias and serve immediately.