euphoricvegan.com

Miso Balsamic Roasted White Bean Salad | Serves: 2 | Time: 15 mins You'll need       

Baking tray Grease-proof paper Small bowl Whisk Chopping board Knife Measuring cups + spoons

Ingredients Beans:       

1 can (1 1/3 cups) white beans, drained & rinsed 2 tsp balsamic vinegar 1/4 tsp white/yellow miso paste 1 tsp olive oil 1/4 tsp black pepper 1/2 tsp garlic powder pinch salt

Dressing:     

1.5 tsp white/yellow miso paste 1 tbsp balsamic vinegar 2 tsp extra virgin olive oil Pinch garlic powder Pinch salt & pepper (to taste)

Other:    

2.5 cups rocket (~50g) 1/4 red onion 1 medium avocado 2 tsp lemon juice

euphoricvegan.com

Method 1. Pre-heat the oven to 180°C and line a baking tray with grease-proof paper. 2. Mix together 2 tsp of balsamic vinegar, 1/4 tsp miso, 1 tsp olive oil, 1/4 tsp cracked black pepper, 1/2 tsp garlic powder and a pinch of salt together in a bowl and mix together, add the drained beans and mix to evenly coat the beans. Spread the beans out on the baking tray and place in the oven for 10 mins. 3. Meanwhile, thinly slice the red onion and separate out the pieces and slice the avocado. Arrange the rocket, onion and avocado on a serving plate and squeeze over a small amount of lemon juice. 4. To make the dressing, mix together 1.5 tsp miso paste, 1 tbsp balsamic vinegar, 2 tsp extra virgin olive oil, a pinch of garlic powder and salt & pepper to taste, then whisk together. Remove the beans from the oven, mix up again and then place on the salad, pour over the dressing as required, serve and enjoy! Cassidy xx