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Protein Salad with Pinto Beans, Kale, Almond Cheese and Caper Salt

Pelagia & Mary - Greek Appetite
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Course Main Course, Salad
Cuisine greek
Servings 4 people

Ingredients
  

  • 250 gr dried pinto beans about 550 gr boiled
  • 1 pumpkin
  • 300 gr kale
  • 1 kohlrabi
  • 8 pieces of sun-dried tomatoes
  • 4-6 tbsp. olive oil
  • juice of 1 lemon
  • oregano
  • almond cheese

Instructions
 

  • Soak the beans overnight, discard this water and boil them in fresh water for about 45 minutes to 1 hour (depending on how fresh they are). We want them to be tender, so continue cooking them until they are ready.
  • Cut the pumpkin into 4 pieces, pour a little olive oil on top and bake in a preheated oven at 180°C for about 45 minutes or until the pumpkin is tender.
  • Sauté the kale in 2 tbsp oil for a few minutes.
  • Create your beautiful salad by placing kale, pumpkin pieces, raw, chopped kohlrabi, sun-dried tomatoes, pinto beans and the cheese balls. Pour oil, lemon, oregano on top and mix.

For the vegan homemade almond cheese with caper salt (see the recipe here):

    Keyword Christmas, easy, salad, vegan, vegetables, vegetarian