Summer flavours are bursting in this vibrant Dry Louvi Salad! Dehydrated louvi tossed with roasted veggies, avocado, and a zesty dressing!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Dry Louvi Salad
Ingredients
- 500 g Dry Louvi , Black Eye Beans
- 2 Carrots , peeled, cut in quarters lengthwise
- 4 Spring Onions , finely sliced
- 5 Thin and Small Courgettes , cut in ¾ cm rounds
- 5 Thin and Small Purple Eggplants , cut in ¾ cm rounds
- 2 Bell Peppers , Red and Orange, cut in ½ cm strip and diced in small pieces
- 2 tbsp Capers , roughly chopped
- 1 Avocado , large, diced in small pieces
- ½ Cup Fresh Purslane , leaves picked
- ¼ Cup Fresh Parsley , finely chopped
- 1 tbsp Sweet Chili Flakes , ground
- 40 ml EVOO , Extra Virgin Olive Oil
- 50 ml Lime Juice
- 60 ml Classic Vinaigrette Dressing , (recipe in Dressings section)
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- From previous night soak the louvi in a bowl filled with water, the water to be at least 4 cm above the louvi as they increase their volume quite rapidly. Add more water if needed.
- Next day we place a large pot or casserole on high fire filled with water. Bring to a boil and add the louvi. Bring again to a boil and simmer on low heat with the lid on for about 45’ for the louvi to soften. Remove from the fire, drain and keep aside to cool.
- We use an oven proof dish and we add the cut carrots, eggplants and courgettes. We drizzle with the olive oil, we season with some salt and pepper and we toss well. We place the dish into a fully preheat oven, max degrees, broiler/griller on and rack set at the very top near the elements of the oven. We cook for 3-4’ and then we flip the vegetables cooking for further 3’. We remove from the oven into a plate and we allow to cool. Once cool enough to handle we cut the carrots in small squares. We also cut the eggplants and courgettes in quarters.
- Take a large serving bowl and add the cooked louvi along with the cooked veggies, spring onions, peppers, capers, avocado, parsley, purslane and the chili flakes. Season with the salt and pepper, pour the lime juice and the dressing. Toss gently and serve.
