MEDITERRANEAN INSPIRED SALAD

This recipe focuses on fresh herbs, lemon, and a light dressing for a bright, summery flavour.

Ingredients

For the White Bean Mash

1 (15-ounce) can cannellini beans, rinsed and drained

2 tablespoons olive oil

1 tablespoon lemon juice

1 clove garlic, minced

Salt and pepper to taste

1-2 tablespoons water (if needed to adjust consistency)

For the Roasted Vegetables

1 red bell pepper, cored and chopped

1 yellow bell pepper, cored and chopped

1 courgette , chopped

6 baby carrots

1 red onion, peeled and quartered

1 cup cherry tomatoes

2 tablespoons olive oil

Salt and pepper to taste

Optional: 1/2 teaspoon dried oregano

For the Grain Salad:

1 cup cooked quinoa or farro

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

Dressing

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard Salt and pepper to taste

How to

Prepare the White Bean Mash: In a food processor or with an immersion blender, combine the cannellini beans, olive oil, lemon juice, and garlic. Blend until smooth. Add water, 1 tablespoon at a time, if needed to reach a creamy consistency. Season with salt and pepper. Taste and adjust seasoning.

Roast the Vegetables: Preheat oven to 400°F (200°C). Toss the bell peppers, courgette, carrots, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano (if using) on a baking sheet. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, turning halfway through.

In a large bowl, combine the cooked grain, roasted vegetables, parsley, and mint.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.Pour the vinaigrette over the salad and toss gently to combine.

Spread a layer of white bean mash on a plate or in a shallow bowl. Top with the roasted vegetable and grain salad. Serve warm or at room temperature.