Mediterranean legume salad
30 ml (2 tbsp) sunflower seeds
15 ml (1 tbsp) hemp seeds
1 can of 398 ml (14 oz) Bonduelle Legume Blend
80 ml (1/3 cup) sliced olives of your choice
22 ml (1 1/2 tbsp) capers
1-2 cloves garlic, chopped
45 ml (3 tbsp) balsamic vinegar
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) coarsely chopped fresh parsley
Pepper from the mill
500 ml (2 cups) coarsely cut kale
500 ml (2 cups) spinach or lettuce mix
1 small red pepper, diced
3-4 artichoke hearts, cut into 4
125 ml (1/2 cup) dice feta
2 small tomatoes, cut into quarters
In a small pan, over medium heat, heat the sunflower seeds with the hemp seeds for 7 to 10 minutes or until golden brown.
In a bowl, mix the legumes with the olives, capers, garlic, balsamic vinegar, olive oil and parsley. Pepper generously.
Share the kale and spinach in 3 bowls.
Divide the ingredients on top into sections: seasoned legumes, red peppers, artichoke hearts, diced feta and tomatoes.
Garnish with the mixture of sunflower seeds and roasted hemp seeds and enjoy.