I’ve been thinking over the last couple of days about trying some new additions to work lunch salads, something to add a bit of interest and a burst of flavour, as well as being filling enough to last through the afternoon.
And so my first thought was butterbeans! They’re a huge favourite of mine, I love them in salads, soups, dips… any way really!
So I had a rummage around in the fridge and cupboards and came up with this interesting and tasty coating to roast the beans in. I ate them with a rice and quinoa salad with carrot radish and sweetcorn, as you can see in the photograph. And what a satisfying lunch it made!
1 400 g tin of butterbeans, drained
2 tsp white miso
2 tbsp fresh mint, chopped
2 tbsp grated ginger
1 tbsp sesame seeds
1 tsp oil
1 tbsp water
a large pinch each of salt and pepper
Preheat the oven to 200 degrees c.
Line a tray with baking paper.
Mix all of the ingredients together well (you can save a little mint for garnish if you like), and spread the beans out onto the tray. Bake for 25 minutes, turning once. They should be browning and splitting with a lovely chewy texture.
Serve with a lovely salad, or just as a snack!