Air Fryer Bean Salad
Ingredients
400g diced sweet potato
5 tbsp olive oil
100g cavolo nero, finely chopped
3 slices Nutrient Dense Super Seeded Oaty Sliced Bread, cut to 2cm sqaures
250g mixed grain pouch
1 avocado, roughly chopped
400g tin cannellini beans, drained and rinsed
6 tbsp pomegranate seeds
50g walnut pieces, lightly toasted
75g feta, crumbled
4 tbsp Good Gut 35+ Gut Booster Mega Mix (optional)
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tsp wholegrain mustard
4 servings
Calories~838 kcal
Protein~23 g
Carbs~88 g
Fat~45 g
Fiber~19 g
Sugar~19 g
Total recipe
Calories~3,350 kcal
Protein~90 g
Carbs~350 g
Fat~180 g
Fiber~75 g
Sugar~75 g
Method
Step 1
Tip the diced sweet potato into the basket of an air fryer, drizzle with ½ tbsp oil then cook for 15-20 mins at 200C, until cooked through and golden. Set aside.
Step 2
Tip the cavolo nero into the air fryer basket, drizzle with 1 tsp oil and cook for 5-8 mins at 180C, until just crisp. Set aside.
Step 3
Tip the bread into the air fryer basket, drizzle with 2 tsp oil and cook for 8-12 mins, until crisp to your liking.
Step 4
Warm the grain pouch to packet instructions then tip into a large mixing bowl.
Step 5
Add the avocado, beans, cavolo nero, sweet potato, walnuts, feta, pomegranate seeds then the croutons and gut booster mix, if using.
Step 6
Mix the remaining oil with vinegar, maple syrup and mustard. Season to taste then pour over the salad and toss together to fully combine. Serve straight away, or portion into food containers and chill for up to 4 days.
