Our recipe for wellbeing
Caribbean Allspice Salad with Pumpkin & Black Beans
Ron Rowland
Ingredients Method
Salad
350g pumpkin, skin left on but deseeded, chopped into 2cm cubes
1 tbsp. olive oil
1 large red onion- peeled and finely chopped
½ scotch bonnet chilli, deseeded and finely chopped
1 x 400g tin of black beans, drained and rinsed
300g cold cooked brown or white rice
1 red pepper, deseeded and cut into cubes
1 tbsp. freshly snipped chives
1-2 spring onions, trimmed and chopped
Dressing
Leaves from 10 sprigs of fresh thyme
Juice of 2 limes 2 tbsp. extra virgin olive oil 1 tsp. ground allspice Salt to taste
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Add the pumpkin to a pan of boiling water and cook for about 10 minutes or until tender. Drain, rinse with cold water and set aside. Heat the oil in a flameproof casserole over medium heat. Add the onion, Scotch bonnet and pumpkin and sauté until the pumpkin starts to brown and caramelise. Transfer to a large serving platter. Mix in the beans, rice, red pepper, chives and spring onions. In a jug, mix together all the ingredients for the dressing, then pour over the salad and serve.
Green Beans and Tapenade Pasta Salad
Rachel Bergin
It is the perfect twist to the traditional salad and is a healthy, fresh alternative!
Ingredients Method
Fresh basil to taste Olive tapenade 1 potato 200gr pasta 50 gr green beans Caper berries to taste Hint of lime
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Boil the potato until firm. Cook pasta. Chop the basil and green beans. Mix it all together with the caper berries and squeeze fresh lime over the salad.
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