WHAT TO COOK?
MONDAY’S MEAT-FREE REBOOT
INDIAN-STYLE BEAN SALAD
“Massaging salt and lime juice into red onions reduces the harsh raw onion flavour and is similar to making a quick pickle.”
Serves 4 EASY GREAT VALUE Preparation: 25 minutes Cooking: 5 minutes
For the dressing, blend:
coriander seeds 1 t, toasted and ground
cumin seeds 1 t, toasted and ground
green chillies 2, chopped
mint 60 g, chopped
fresh coriander 60 g
limes 2, zested and juiced
plain yoghurt 4 T
canola oil 1/3 cup
sea salt, to taste
Woolworths three-bean mix 1 x 400 g can, drained and rinsed
lime 1, juiced
sea salt, to taste
red onion 1, thinly sliced
Woolworths exotic tomatoes 350 g, chopped
celery 2 sticks, thinly sliced
wraps, toasted, for serving
Toss half of the dressing through the beans and set aside. Massage the lime juice and a generous pinch of salt into the red onion for 30 seconds, then set aside. Assemble the salad using the remaining ingredients. Mix with the beans and
