Home
recipe-guide
Salad recipes

Chicken Caesar salad with a twist

Chicken breast

Chicken Caesar salad with a twist

20 minutes

Slaai

Salad recipes

Slaai

15 minutes

Marinated yellowtail and tuna

Ceviche recipes

Marinated yellowtail and tuna

Pickled red cabbage slaw

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Crunchy fried Brussels sprouts

Salad recipes

Crunchy fried Brussels sprouts

10 minutes

Abi's squeaky Greek salad

Cheese recipes

Abi’s squeaky Greek salad

5 minutes

Warm Niçoise salad

Egg recipes

Warm Niçoise salad

15 minutes

Butternut and baby spinach with warm dressing

Butternut recipes

Butternut and baby spinach with warm dressing

35 minutes

Charred brinjal salad (Patlican salata)

Brinjal recipes

Charred brinjal salad (Patlican salata)

30 minutes

Indian-style bean salad

Beans recipes

Indian-style bean salad

5 minutes

Wedge salad with maple bacon

Bacon recipes

Wedge salad with maple bacon

15 minutes

White bean-and-sumac salad

Beans recipes

White bean-and-sumac salad

10 minutes

Load more

White bean-and-sumac salad

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking Time 10 minutes

Ingredients

250 g dried white kidney beans, cooked
2 limes, zested and juiced
1 red onion, thinly sliced
1/3 cup extra virgin olive oil
1 red chilli, finely chopped
15 g Italian parsley, roughly chopped
15 g coriander, roughly chopped
1 T sumac
sea salt and freshly ground black pepper, to taste
320 g halloumi, pan-fried

Method

1. Place the beans in a bowl and cover with water. Soak for 12 hours or overnight. Drain and rinse under cold water. Transfer to a saucepan of cold water and cook according to package instructions.
2. Mix the lime juice and zest with the onion and allow to stand for 5 minutes. Add the remaining ingredients and toss. Season and serve with the pan-fried halloumi.

Find more salad recipes here.