This beautiful salad just sings summer – roast carrots and caramelised shallots, chunky butter beans and lots of fresh dill. The combination is absolutely wonderful, especially with the fresh lemon and wholegrain mustard dressing – It’s simple but delicious.
I love it when I create a recipe using simple seasonal ingredients. Carrots and shallots from my veg box, dill from the window sill and creamy butter beans from my deep store cupboards.
Top with some toasted sunflower seeds for crunch – perfect.
And I have a new creation for you. Chickpea and olive muffins – not created which chickpea flour but with actual cooked chickpeas. The result is a squidyer and more moist, and the green olives and thyme blended in adds a lovely savoury salty taste. Let me know what you think?
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
- I used spelt flour in the muffins, you can use buckwheat for a gluten free option but the result is drier.
- You can swap the butterbeans for chickpeas – also delicious.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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