BEAN, CHICKPEA AND CARROT SALAD

Adding pulses to salads adds wonderful texture and helps fill the tummy, high in protein and greaton the pocket.  With regards to the vegetables added feel free to mix and match with what is available in your kitchen.

Serves 4

1 leek, sliced thinly and washed and drained

¼ cup olive oil

¼ tsp fennel seeds, crushed

2 carrots, grated

1 fennel bulb, sliced thinly

1 (390g) tin chickpeas, drained and rinsed

1 (390g) tin butter beans or cannellini, drained and rinsed

2 lemons, juice

1 tsp sumac

Handful rocket, parsley roughly chopped

Method

Heat a large fry pan over moderate heat, add the oil and cook the leeks until soft (about 3 minutes), add the fennel seeds and juice from the lemons, add the carrots and fennel and cook for a further 2-3 minutes.  Season with salt and pepper and set aside.

Put the drained cooked beans into a large serving bowl and mash lightly with a fork or masher so some of the beans break up.  Add the leek mixture and all the oil as this is your dressing, mix well. Add the rocket, parsley and fennel leaves, sprinkle in the sumac and season once again.  Taste and adjust if necessary.

Best eaten at room temperature