The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby Bean Salad with Caramelised Onions & Pomegranate
If you've never tried lobio, a Georgian herb-packed bean salad, you've got to give it a go. Full-of-fibre kidney beans mixed with quinoa, pepper, rocket and caramelised onions. Walnuts and pomegranate for crunch. All lifted up by a bounty of fresh-cut parsley, dill and coriander.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 2 onion
- 2 tbsp red wine vinegar
- 1 handful of fresh coriander
- 160g quinoa (quinoa (100%))
- 40g walnuts (Nuts)
- 1 handful of fresh dill
- 1 handful of fresh flat-leaf parsley
- 80g rocket
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 pepper
- 75g pomegranate seeds
Nutritional Information
Calories: 474
Protein: 17g
Carbs: 50g
Fat: 19g
Herby Bean Salad with Caramelised Onions & Pomegranate
If you've never tried lobio, a Georgian herb-packed bean salad, you've got to give it a go. Full-of-fibre kidney beans mixed with quinoa, pepper, rocket and caramelised onions. Walnuts and pomegranate for crunch. All lifted up by a bounty of fresh-cut parsley, dill and coriander.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Rinse under cold water then return to the saucepan and set aside to cool.
- Heat a frying pan on medium heat. Add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Turn the grill to high heat (240C).
- Finely slice the onions. Thinly slice the peppers. Reheat the walnut pan with 1 tbsp oil to medium heat. Add the onions and a pinch of salt and cook for 10-12 mins, stirring occasionally, until deep golden brown and jammy. Add a splash of water if they start to burn.
- Place the peppers onto a foil-lined baking tray. Toss with 1 tsp oil and a pinch of salt. Grill for 10-12 mins, until soft and deep golden brown.
- Finely chop the dill, coriander and parsley and place into a large mixing bowl. Drain and rinse the beans, then dry them with a clean tea towel. Add the beans, vinegar, 1 tbsp olive oil and a good pinch of salt to the bowl. Toss to coat.
- Roughly chop the rocket and walnuts. Halve the pomegranate and remove the seeds. Stir the caramelised onions, rocket, peppers, half the walnuts and half the pomegranate seeds through the beans. Mix in the quinoa and season with sea salt to taste.
- Serve the bean salad in bowls. Dollop over the yoghurt and sprinkle with the remaining pomegranate seeds and walnuts.
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