The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
460g cannellini beans(cannellini beans, water, salt)
- 80g baby spinach
- 10g sunflower seeds
- 20g whole almonds (Nuts)
- 200g baby tomatoes
-
60g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
-
1 tbsp sweet harissa paste (use half)(Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 2 aubergine
- 1 avocado
- 1 red cabbage
- 2 tbsp red wine vinegar
- 100g edamame beans (Soya)
Allergens
Contains:
Nuts, Mustard, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 440Kcal |
| 398kJ | 1843kJ | |
| Fat | 6.3g | 29g |
| of which saturates | 0.9g | 4.2g |
| Carbohydrates | 6g | 26g |
| of which sugars | 2.0g | 9.4g |
| Protein | 3.2g | 15g |
| Salt | 0.29g | 1.3g |
| Fibre | 3.8g | 18g |
Vegan
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Speedy Harrisa Aubergine & Mixed Bean Salad
A 15-minute salad, starring vibrant veggies and a vibrant harissa dressing. You'll grill aubergine until golden and soft. Toss with edamame and cannellini beans for protein and fibre. Add creamy avocado, chopped almonds, and pickled red cabbage for zing. Drizzle with a spiced harissa dressing. Seriously delicious!
Cooking Instructions
Cooking Instructions
- Preheat the grill to high (240C) / air fryer 190C. Slice the aubergines into 1cm thick discs. Place on a foil-lined baking tray, drizzle with 1 tbsp oil and season with sea salt. Grill the aubergine discs for 10-12 mins / air fryer 6-8 mins, turning them over once during cooking, until soft and both sides are golden brown.
- Make the pickled cabbage; trim and finely slice the red cabbage. Place in a large mixing bowl with the vinegar, then set aside to pickle.
- Make the dressing; in a small bowl, mix the maple mustard dressing with half the harissa paste. Season with sea salt and black pepper.
- Boil a half-full kettle. Place the edamame beans in a large mixing bowl with 200ml boiling water and allow to sit for 2 mins before draining. Drain and rinse the cannellini beans. Return both to the bowl.
- Rinse and roughly chop the spinach. Halve the tomatoes. Dice the avocado into 1 cm cubes. Add the spinach, tomatoes and avocado to the edamame bowl along with the cooked aubergine and a good pinch of sea salt. Toss well with the dressing.
- Serve the salad in bowls and layer with the red cabbage. Roughly chop the almonds, then scatter them over the salad along with the sunflower seeds.
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