Black Eye Bean Honey Mustard Salad

Soak the black eye beans for 6 hours or overnight. Rinse and drain the beans then place in a pot with 4 cups of water, bring to the boil then lower heat and simmer for 35 minutes til cooked through and tender. Drain and set aside.

Alternatively – cook the beans without soaking. Rinse beans and place in a pot with 4 cups water, bring to the boil then lower heat and simmer for 60 minutes, adding more water to the pot if you find its drying up and cook til tender. Drain and set aside. Whilst the beans are cooking, prepare the rest of the salad.

Toss the red and yellow capsicum strips in olive oil and place on a tray in the oven set at 190C for 30 minutes, turning halfway through. Allow to cool, cut into smaller strips and set aside.

In a small frypan, toast the pine nuts for 2-3 minutes on low heat until light golden in colour (watch carefully).

Make the dressing: in a small bowl, whisk together the vinegar, mustard, oil, honey, salt and pepper until well combined. This can also be done in a jar with a lid and shaken until well combined.

Assemble the salad: on a large platter or salad bowl of choice, arrange the spinach and rocket leaves, cooked beans, capsicum, cherry tomatoes and feta cheese. Pour over the dressing and gently toss. Sprinkle with toasted pine nuts and serve.