Mixed Beans with Avocado, Pomegranate & Wilted Spinach

We had a pomegranate and some spinach in our organic veg box that needed using, as well as some homegrown mung bean sprouts,* and this is what I came up with.

This is such a colourful, nutritious and satisfying salad, full of antioxidants, protein, fibre, B viamins, minerals and healthy fats.

Vegan, Gluten-free, Organic where possible.

Ingredients

Romaine lettuce leaves

Thinly Sliced Cucumber

Grated Carrot

Sliced ripe Avocado

Spinach

Tinned Mixed Beans, drained and rinsed

Mung bean sprouts (or any other sprouted beans or seeds, but not the commercially packed long beansprouts)

(See * Sprouting for Health, Energy and the Environment!  For how to make homegrown sprouts and their benefits)

Pomegranate seeds*

Tamari and Virgin Olive Oil Dressing

Black Pepper

Method

Arrange the torn Romaine leaves around the plate, leaving a space in the centre

Place the thin cucumber slices, then the grated carrot and avocado slices on top around the circle

Lightly warm the beans, stirring gently to prevent them sticking or over-heating, and gently wilt the spinach – this releases the iron in the spinach and makes it more bio-available.

Arrange them in the centre

A few twists of black pepper over the salad

Pour over some Tamari & Olive Oil Dressing

Scatter the Pomegranate Seeds around the beans**

Top with beansprouts

**To remove the seeds, gently roll the whole fruit between your hands, cut in half, invert over a bowl and whack the end with a wooden spoon. If it’s ripe, the seeds should fall out. Otherwise, scoop them out with a metal spoon. See The Healing Powers of Pomegranate + Recipes for the health benefits of this bejewelled fruit.

Copyright: Chris McGowan