Bean Salad

Cook time: 20 min     Serves: 2-3 People     Difficulty: Easy

 

Looking for a way to spruce up a tin of beans? No matter which beans you’ve got on hand, this herbaceous, fresh and filling salad is just the ticket.

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Ingredients
  • 1 pack of MATR Patties
  • 1 can chickpeas
  • 1 can white beans
  • 1 can kidney beans
  • 1 red pepper
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch mint
  • 2 cloves garlic
  • Chili flakes
  • Olive oil
  • Red wine vinegar (or whatever vinegar you have on hand)
Method
  1. Preheat your oven to 200C.
  2. Coat the pepper in oil and roast pepper in a roasting tray until the skin blackens.
  3. Remove from oven and place in a bowl and cover the top in order to keep the steam in.
  4. Finely chop the parsley, dill, and mint at a ratio of 3:2:1 (parsley : dill : mint) and put it into a separate bowl.
  5. Mince the garlic cloves and add it to the herbs.
  6. Take the pepper out of the bowl and remove the skins and seeds. Chop the pepper up into a small dice and add it to the bowl of herbs and garlic.
  7. Add olive oil until it just covers the herb mixture. Add vinegar, salt, and chili to taste.
  8. Put in a container and store it in your refrigerator. This is best made 24 hours ahead so the flavors can meld.
  9. Once ready, open your different cans of beans and drain them of the liquid they are sitting in and rinse them. Place them all in a clean bowl.
  10. Add the herb mixture until the beans are well coated. Add any vinegar or salt to your desired level of seasoning.
  11. Cut your MATR Patties into large cubes. Cook them in a pan over medium heat with olive oil and season them with salt and pepper. Cook until golden brown on each side.
  12. Place beans on your plate and arrange Matr on top. Add extra herb sauce if desired and enjoy.