Powerbean Balls & Rainbow Salad ★★★★★2 reviews

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins

INGREDIENTS

Powerbean Balls

• 1 garlic clove, minced
• 1/2 cup cooked/canned brown lentils, rinsed and drained
• 1/2 cup cooked/canned cannellini beans, rinsed and drained
• Iodised salt (optional) and black pepper
• 15g/0.53oz Sesame seeds

Salad

• 2 tsp sultanas or raisins
• 1/4 cup carrots, grated
• 1/4 cup cucumber, chopped
• 1/4 red capsicum (bell pepper), thinly sliced
• 1/2 cup red cabbage, thinly sliced
• 3/4 cup mixed salad leaves, washed and drained

Dressing

• 1 Tbsp tahini
• 1 Tbsp lemon juice

METHOD

1. To make the bean balls, roughly mash the beans and lentils in a bowl. In a pan, fry the garlic in a little olive oil. Add the beans and lentils and continue cooking for a couple of minutes. Use a wooden spoon to mash them more until the mixture is a sticky consistency. Season with salt and black pepper.
2. Let the bean mixture cool a little then form into balls and roll in sesame seeds.
3. Fry the bean balls in a little oil until brown.  Alternatively, bake them in a preheated oven for about 15 minutes, turning once midway through.
4. Mix together all salad ingredients.
5. Make the dressing by stirring the tahini and lemon juice together with a fork, adding a little water if needed.
6. Place salad in a bowl with powerbean balls on top and drizzle the tahini dressing to serve.