Rainbow Root & Bean Salad

Think vibrant, wholesome, and utterly crave-worthy. This salad from Chef Michael is a celebration of everything good about UK-grown produce: nutty red fox peas and golden camelina seeds from Hodmedod’s bring texture and fibre, while roasted beetroot, sweet carrots, and caramelised broccoli add colour, depth, and natural sweetness. Tossed with tender kale, creamy feta, and a zingy grain-mustard vinaigrette, it’s a dish that’s as satisfying to the eye as it is to the palate - perfect for a nourishing lunch or a show-stopping side.

Ingredients

100g dried carlin/red fox peas (or tinned chickpeas)
2 medium beetroots, peeled & cut into wedges
small head of broccoli, cut into florets
2 medium carrots, cut into batons
100g kale, tough stems removed
1 small shallot, finely sliced
½ red chilli, deseeded & finely sliced
2 tbsp sunflower seeds
1 tbsp camelina seeds (or pumpkin seeds)
2 tbsp olive oil
1 tsp fresh thyme, chopped
Salt & black pepper

Dressing

4 tbsp olive oil
2 tbsp wholegrain mustard
Juice of 1 lime
1 tbsp cider vinegar
1 tsp maple syrup
1 tsp white miso paste
1 garlic clove, crushed Salt & pepper, to taste

Method

1

Mix kofta ingredients well. Shape into 8 patties.
2

Fry or roast at 220°C for 12–15 mins until golden and cooked through. Brush with honey and pomegranate glaze at the end.
3

Mix dressing ingredients until smooth.
4

Toss salad ingredients together.
5

Serve koftas hot with salad on the side and drizzle over dressing.

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Rainbow Root & Bean Salad

Ingredients

Ingredients

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