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The Meldreth Mixer


This month, I’ve a tasty bean salad with a delicious tangy dressing for you to try. This recipe is sufficient to serve 10-12, so for a smaller serving, adjust the quantities accordingly. The salad keeps well for several days if stored covered in the fridge.


Five Bean Salad (serves 10-12) Salad


400g tin chickpeas 400g tin berlotti beans 400g tin black-eyed beans 228g puy lentils, cooked 1 red onion, finely diced 750g cherry tomatoes


228g raisins, soaked in warm water for 15 minutes 114g pumpkin seeds 114g sunflower seeds, hulled 1 bunch mint, coarsely chopped 1 bunch coriander, coarsely chopped 1 bunch parsley, coarsely chopped Salt and pepper to taste


Dressing


1½ teaspoons sugar 1 teaspoon salt


4 tablespoons white wine vinegar 2 teaspoons coriander seeds, crushed 6 tablespoons olive oil


To make the dressing, dissolve the sugar and salt in the vinegar, add the coriander seeds and then beat in the olive oil. Combine all of the salad ingredients in a large bowl, then add the dressing and seasoning to taste..


If you have a favourite recipe you are willing to share, please email meldrethmatters@hotmail.com.


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