Roasted vegetables & red kidney beans salad

roasted vegetables and red kidney salad
Calories Fat Carbs Protein
348 cal 8g 58g 14g

 

Ingredients

Serving 2

1 courgette
1 tin red kidney beans
300g new potatoes
1tbsp olive oil
1-2 tbsp lemon  juice (half lemon)
½tsp sumac
Fresh mint, sea salt flakes

Method

  1. Preheat the oven to 180 C. 
  2. Meanwhile, cut the potatoes and courgette into mouth bites.
  3. Mix the olive oil, lemon juice, salt, potatoes, and courgette well.
  4. Put on a baking tray and cook for 20 minutes.
  5. Chopped the mint, keeping some leaves to decorate.
  6. Mix the beans, roasted vegetables and mint.
  7. Serve with mint leaves and sprinkle with sumac. 

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