If there is one versatile and nutritious ingredient in our kitchens, it is undoubtedly pulses. While in autumn or winter we enjoy them in traditional hot stews, savouring and enjoying every spoonful that nourishes our body and soul, it seems that spring and summer arrive and it, the legume, seems to be difficult for us.
We don't feel like eating "hot" so much and we put aside those traditional stews. We relegate pulses to second or even third place. Well, this is a mistake. Pulses should accompany us in our diet whatever the season of the year because their nutrients are very necessary and beneficial for our organism and our body will thank us for it.
It is good that come spring or summer we start to eat more fresh and raw foods. These should not be missing in any of the seasons, but now that the temperatures have risen, they are more appetising. I want to put the spoon aside and the salad takes the centre stage. That is why I present you with this alternative to continue enjoying vegetables in spring and summer with a warm salad.
Prep Time: 10 mins
Cook Time; 10-15 mins
225g carrots, sliced
4tbsp extra virgin olive oil
freshly ground black pepper
1tsp ground cumin
75g canned chickpeas or red kidney beans
juice of 1⁄2 lemon
2tbsp sherry vinegar
1tsp clear honey
a few handfuls of rocket leaves
1. Place the carrots in a small pan with one tablespoon of the oil, the pepper and the cumin. Barely cover with water and bring to a boil.
2. Cook over medium heat for about 7 minutes until all the liquid has boiled away and the carrots are just tender. You may need to stand over it towards the end to stop the carrots from burning. Remove from the heat.
3. Add the chickpeas or kidney beans to the pan and toss them together. Mix the remaining oil with the lemon juice, sherry vinegar and honey and pour into the pan with the vegetables.
4. Arrange the rocket leaves on individual serving plates and spoon on the vegetables and their dressing.