Ingredients
| 100 gm |
red kidney beans |
| 100 gm |
Suma Fair Trade black beans |
| 100 gm |
chick peas |
| 1 |
green pepper (capsicum) |
| 1 |
red pepper (capsicum) |
| 50gm |
sweetcorn |
| 2.5 ml |
Fair Trade chilli powder or
Fair Trade piri piri powder |
| 5 ml |
FAIRTRADE runny honey |
| 30 ml |
wine vinegar |
| 60 ml |
Equal Exchange Palestinian Fair Trade olive oil |
| 10 ml |
Fair Trade mixed herbs |
| to taste |
Fair Trade Salt and FAIRTRADE black pepper |
| FAIRTRADE |
Sources
Spices
Honey
Pulses
Brazil Nut Oil
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Method
De-seed and chopped the peppers to bean-sized pieces.
Soak the peas and beans overnight in separate bowls covered in cold water.
If using frozen sweetorn, weigh it out at the start of cooking the beans and cover in cold water.
To cook the chick peas: drain, rinse, then cover in cold water in a saucepan,
bring to the boil, skim off any scum that forms,
and then simmer covered for 90 minutes,
testing for tenderness from 60 minutes onwards. When cooked, drain and allow to cool.
To cook the red kidneys: drain, rinse in cold water,
then cover with cold water in a saucepan,
cover and bring to the boil and cook fast for 15 minutes,
reduce the heat to a simmer and cook for a further 60 minutes,
or until tender. When cooked, drain and allow to cool.
To cook the black beans: drain, rinse, then cover in cold water in a saucepan,
bring to the boil, and then simmer covered for 45 minutes.
When cooked, drain and allow to cool.
To make the dressing:
Mix the mustard and honey with a little of the vinegar,
then add the rest of the oil and vinegar and mix.
To assemble the meal:
Bring the pulses all together in a salad bowl.
Add the pieces of chopped peppers.
Drain the sweetcorn and add to the beans.
Pour the dressing over the beans and peppers and gently toss to cover.
Add the herbs and seasoning and toss once more.
To serve
Chill before serving.
Goes well with hot garlic bread and some crisp lettuce leaves.
Variation
(High days and holidays) substitute FAIRTRADE Brazil Nut Oil for the Olive Oil.
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