Herbed Cannellini Bean Salad with Roasted Grapes
Method
Roast the grapes: Preheat the oven to 220°C. Place the grapes on a small baking tray and toss with ½ teaspoon of olive oil and the balsamic vinegar. Roast for 10–12 minutes until the skins begin to wrinkle and the grapes become juicy and lightly caramelized.
Prepare the beans: While the grapes roast, combine the cannellini beans, quinoa, parsley, mint and oregano in a bowl. Add the lemon zest, garlic, remaining olive oil and lemon juice. Season with salt and black pepper and toss gently.
Build the salad: Spread the arugula over two plates or shallow bowls. Spoon the herbed bean mixture over the top.
Finish: Add the warm roasted grapes and scatter with walnuts and crumbled feta. Drizzle with any juices remaining on the roasting tray and serve warm or at room temperature.
Vegan option: Replace the feta with 30 g toasted pumpkin seeds or 30 g crumbled firm tofu mixed with a squeeze of lemon juice. The rest of the recipe is naturally vegan. Roasting grapes transforms their natural sweetness into a juicy, caramelized topping for creamy cannellini beans and fresh herbs. Crunchy walnuts, peppery arugula and tangy feta create a surprisingly sophisticated combination that makes this fibre-rich salad feel anything but ordinary.
Nutrition Facts
Per serving
