INGREDIENTS:

- 1 x 400g tin black beans, rinsed

- 1 cup spinach

- Handful of fresh coriander

- Handful of fresh parsley

- 1 x red capsicum

- 1 x medium beetroot, ends trimmed

- 2 x medium carrots, peeled and chopped into chunks

- 2 teaspoons of honey

- 1 teaspoon of cumin seeds

- 1 tablespoon currants

- 100g goats cheese

- 40g pistachios

- EVOO

- Lemon juice

METHOD:

1. Wrap the whole beetroot in foil and place on a baking tray

2. Place the carrot chunks on the same baking tray and top with honey, EVOO and cumin seeds. Bake in the oven at 180 degrees for 45-60 minutes or until soft.

3. Place the whole capsicum in the oven and bake for 45 minutes or until skin has blackened

4. Remove the capsicum from the oven ans place in a bowl covered with cling wrap for 10 minutes to allow the skin to sweat. Then easily peel off the skin, remove the seeds and cut into strips

5. Unwrap the beetroot, peel off the skin and dice into small chunks

6. Place all ingredients in a large salad bowl, squeeze some fresh lemon and drizzle some EVOO

7. Serve alone or with a portion of meat or fish