Powerbean Balls & Rainbow Salad by V Serves 4Powerbean Balls (makes approx. 20)
2 cans lentils, drained and rinsed
1 can cannellini beans, drained and rinsed
2 cloves garlic, minced
Sesame seeds
Salt and black pepper to taste
Salad
¼ red cabbage, thinly sliced
2 large carrots, grated
¼ bag spinach
½ bag mixed salad leaves
¼ red capsicum, thinly sliced
¼ cup sultanas
1 small cucumber
Dressing
¼ tub hummus
¼ cup sesame oil
½ teaspoon horseradish paste
½ teaspoon mustard
To make the beanballs fry the garlic in a little olive oil. Add beans and continue cooking until they begin to break up. Season with salt and black pepper.
Let the bean mixture cool a little then form into balls and roll in sesame seeds.
Fry the beanballs in a little oil until brown.
Mix together all salad ingredients and divide into 4 bowls. Top each with 5 beanballs and drizzle over the dressing (made simply by mixing dressing ingredients together).
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