Aduki bean salad
Aduki beans, cooked
175 g, (6oz), soaked for 3-4 hours or overnight
Vegetable stock cube(s)
1 cube(s), vegetable
Lemon Juice, Fresh
1 teaspoons, finely grated zest and juice of 1 lemon
White Wine Vinegar
2 tablespoons, (or red)
3 tablespoons, level
1 medium, red, finely sliced
Artichoke hearts, cooked
225 g, (8oz), canned, drained and halved
20 small, baby plum, halved
185 g, can, in brine or water, drained
1 portion(s), generous handful of baby spinach leaves, lamb’s lettuce or mixed salad leaves
- Rinse and drain the aduki beans and put them into a saucepan. Cover with boiling water. Add the stock cube and stir to dissolve. Simmer for 30 – 45 minutes, until tender. If you are wheat or yeast intolerant.
- Meanwhile, mix together the lemon zest, lemon juice, vinegar and tomato puree in a large salad bowl. Add the red onion and artichokes. Tear up the peppers into strips, then add to the bowl with the tomatoes and stir gently.
- Rinse the cooked aduki beans under cold running water to cool. Drain well. Add to the salad bowl with the tuna and spinach, lamb’s lettuce or mixed leaves. Season with salt and black pepper. Serve, sprinkled with parsley. Chef’s Tip: Chop 4 medium tomatoes and use them instead of the baby plum variety, if you prefer.