Braised Swiss-chard salad with walnuts and beetroot and a tahini dressing
Warm salad made with braised, tender swiss chard, and beetroot and topped with a pink tahini dressing and walnuts. This salad is super nutritious, aromatic, and colourful. It tastes amazing, and looks absolutely gorgeous.
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 14 minutes
Ingredients
For the salad
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1 tbspolive oil
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½red onion chopped
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400 gcooked black beans
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200 mldiced tomatoes canned or fresh
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1 tbsptomato paste
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1 tspmustard
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2 tbspmaple syrup
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½ tspsmoked paprila
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60 mlwater
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salt and pepper to taste
For the pan-fried bread
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4 slicesbread
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2 tbspolive oil
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fresh pepper to taste
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1 tbspfresh coriander chopped
To serve
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smoked paprika to taste
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½avocado sliced or mashed
Instructions
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For the beans:
Heat up the oil in a small pot and gently saute the onions for 2 minutes. Then add the beans and all other ingredients, mix well, and cook over a medium-low heat for about 10 minutes. Add more water if needed and season with salt and pepper.
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For the pan-fried bread:
Brush 2 tablespoons of olive oil onto 4 slices of bread. Put the bread in a frying pan on medium-high heat and fry them for 2 minutes on each side, until golden and crispy. Sprinkle with some freshly ground black pepper and finely chopped coriander.
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To serve:
Plate the slices of bread and top them with the saucy beans. Sprinkle with some smoked paprika – and some extra maple syrup if you like. Finish with sliced or mashed avocados.
Notes
If you can find baby chard or spinach, you can also make this salad raw instead of braised.
