Red Cabbage and Fennel Coleslaw with Cumin Kidney Beans
Put on the rice to cook as per packet instructions. When cooked allow to cool slightly before stirring in the coriander and olive oil.
While the rice is cooking place the tomatoes in a bowl and cover with some boiling water, leave for 2 minutes. Remove the tomatoes carefully from the bowl and the skin should easily peel off, discard the skin. Slice the tomatoes in half and remove the seeds before placing into a blender to liquidize. Then gently fry the red onion in ghee or olive oil until it is translucent, add the crushed cumin seeds and continue to fry for a few moments. Then add in the liquidized tomatoes, cover with a lid and allow to simmer for 5 minutes. Add in the beans, cover and simmer for a further 5 minutes. Turn off the heat and leave covered while the rice is continuing to cook.
Place all the coleslaw ingredients in a bowl and mix well.
Finally, when you are ready to serve slice some avocado on top of the beans.
Coriander Rice Ingredients
- 100g brown basmati rice
- 1 large handful roughly chopped fresh coriander
- Drizzle olive oil
Kidney Beans Ingredients
- ½ tsp ghee or olive oil
- 1 small red onion finely diced
- 1 level tsp cumin seeds roughly crushed
- 2 large fresh juicy tomatoes
- 400g cooked kidney beans
- ¼ large red cabbage shredded
- 1 small bulb of fennel finely sliced
- 1 small courgette grated
- 1 tbs Olive oil
- ¼ lemon juiced
- 2 tbs walnut pieces
- 1 tbs pumpkin seeds
- Salt and Pepper to taste
- 1 avocado
Early autumn is a lovely time of year to enjoy the coleslaw and the crunchiness is a nice texture against the beans and rice. Any pungency from the beans is counteracted with the cooling rice.