iCook products used: 5-Piece Knife Set; 4L Stock Pot with Lid
165 g black-eyed beans (drained)
3 handfuls of salad leaves
¼ red cabbage
3 tablespoons pomegranate seeds
2 tablespoons walnuts
2 tablespoons Modena balsamic vinegar
2 tablespoons olive oil
Cook the beans in iCook 4L Stock Pot with a little water for 30 minutes then transfer to the Mixing Bowl.
When the beans are cool, chop salad leaves and red cabbage with the iCook Knives. Add to the pot with pomegranate and walnuts.
Stir in lemon, olive oil, Modena balsamic vinegar, salt, cinnamon and cumin, then season as required.