Could this be the best salad you’ll make in 2024? We think so! So good, you might not even need the braai. Serve with a warm ciabatta and voilà.
You will need
4 Tbsp butter
2 cloves of garlic, finely sliced
1 x 400g can of butter beans, drained and rinsed
1 x 400g can of chickpeas, drained and rinsed
100g baby spinach
Juice of 1 lemon
Handful of sunflower seeds, toasted or raw
Handful of pumpkin seeds, toasted or raw
1 red onion, thinly sliced
30g pomegranate seeds
2–3 Tbsp Pesto Princess Basil & Lemon Pesto
How to
1. Heat a large frying pan over medium heat, melt the butter and let it brown slightly.
2. Add garlic, beans and chickpeas and stir. Add the baby spinach, place the lid onto the pan and let the spinach wilt for about 2–4 minutes.
3. Remove lid, stir and season. Add a squeeze of lemon juice over the beans.
4. Place the beans and spinach in a serving platter and sprinkle with sunflower seeds, pumpkin seeds, thin red onion and pomegranate seeds.
Serve with your favourite Pesto Princess pesto!
