Curried bean salad
with apple, blueberries and an aioli dressing
This salad combines tender and protein-packed curried white beans with fresh greens, sweet blueberries and pumpkin seeds for a crunchy twist.
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Nice and quick!
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Gluten-free
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
egg, mustard
Utensils:
Ingredients
Cooked white beans
Beetroot
Green apple
Carrot
Blueberries
Curry powder
Cayenne pepper powder
Garlic powder
Aioli
Mustard
Pumpkin seeds
Mix of leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2531
605
18
3
100
46
21
19
17
663
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Drain and wash the beans. Heat a tablespoon of oil in a frying pan and add the beans, the cayenne pepper, the garlic powder and curry. Season to taste and cook it for 2 minutes until the spices are well integrated. Set aside and let the beans cool down.
2.
Wash all the vegetables. Remove the core of the apple. Cut it first into slices and then into thin strips. Peel and grate the carrot and beet. Cut the blueberries in half and keep some full ones aside to garnish the dish later.
3.
For the dressing: mix the aioli with a tablespoon of water, the mustard and pepper to taste. Beat it until all ingredients are well-mixed.
4.
Heat a tablespoon of olive oil in a frying pan and sauté the pumpkin seeds with salt to taste for a few minutes, until golden brown. Remove the seeds from the pan.
5.