This is one of my favourite hot salad dishes and one we just demonstrated at Plant Based Live over the weekend.

Our guests loved it!

INGREDIENTS

• 140g cooked black beans
• 100g puy lentils
• ½ large papaya
• 1 sliced shallot
• Handful of coriander
• Bag of baby mixed leaves
• Splash of olive oil
• Salt to taste
• Drizzle of Chef Bernie’s Mango Chilli Sauce

METHOD

1. Prepare your fruits by removing any seeds  and skin, cutting the fruit into bite size pieces
2. Prepare the salad on two plates around the edges leaving the middle open.
3. In a non stick pan sauté the sliced shallot in the olive oil, when just beginning to colour add the beans and heat for a few minutes.
4. When heated right through add in the fruits and coriander, mix lightly, turn off the heat after 1 minute before the fruits and coriander get too hot, you are aiming to just have them warm not cooked, add salt to taste.
5. Serve with a drizzle of Chef Bernie’s Mango Chilli Sauce