I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”
Some people turn to comfort foods in winter. Hearty stews, pies and baked dishes. Me? I turn to salads. I need to be reminded of warmer, lighter days in the depths of winter. Nothing does that better (well, other than a rare warm sunny day) than the taste, colours and texture of a vibrant salad. Salads remind me that summer is only just around the corner, a few months away. That these cold nights and frosty mornings will soon subside.
I discovered this wonderful dressing a while back while having a read of one of my favourite blogs. Laura cooks with colour and vibrance and her creations are just gorgeous. This dressing reminds me of sunshine.
These garlic butter beans keep this salad hearty and have a creamy texture that pairs beautifully with the crunch from the fennel and carrot.
Winter Salad with Garlic Beans and Goji Dressing (v) (gf)
180g cooked quinoa
1 carrot (grated)
1 tin butter beans (drained and rinsed) – or 200g soaked and cooked
1 garlic clove
1 tbsp tahini
1 tbsp extra virgin olive oil
Squeeze of ½ lemon
Find the Goji salad dressing recipe here
Get all your ingredients ready.
To make the garlic beans:
Add beans, oil, tahini, lemon juice and S+P into a bowl. Crush a garlic clove and add it in.
Use a fork to roughly mash the mix. Don’t over mash. You want to see some beans whole, and some squished.
Slice the fennel into small slithers, keeping fronds to scatter on top.
Arrange the quinoa, spinach, carrot in a bowl. Add the beans and drizzle with goji dressing.