The sixth installment of the dinner series was held in Toronto, Canada and was a bit different than its predecessors, as it took place over two days, with familiar and unfamiliar faces joining to soak up the sun, swim, cook and enjoy meals together. Sarah, from My New Roots, contributed a tasty side of minty black bean salad to the main dinner, perfectly refreshing in the summer heat.
9 cups (1.3kg) dried black beans, soaked overnight (or 8 hours)
1 ½ cups (275g) quinoa, soaked overnight (or 8 hours)
2 large fennel bulbs
1 head radicchio
1 bunch radishes
2 bunches green onions
3 bunches mint
1 bunch flat-leaf parsley
a few handfuls sprouts (I used sunflower)
juice of 2 lemons
juice of 3 limes
1 clove garlic, minced
½ tsp. fine grain sea salt
½ cup cold-pressed olive oil
2 Tbsp. maple syrup (or liquid honey)
a couple pinches cayenne pepper
1. Place the black beans and quinoa is separate bowls and cover with plenty of water. Let soak for at least 8 hours, or overnight.
2. Drain and rinse both beans and quinoa well. Place beans in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 40 minutes. Add three tablespoons of salt and continue to cook until soft (but not mushy!) – another 10 minutes or so. Drain and rinse well. Let cool.
3. Place quinoa in a pot, add 2 ½ cups water and a teaspoons of salt. With the lid on, bring to the boil and reduce to simmer. Cook until tender, 15 minutes or so. Set aside with the lid off to let cool.
4. Make the dressing by placing all ingredients in a jar with a tight fitting lid. Shake to combine.
5. Prepare the vegetables. Begin by slicing the fennel bulb into very thin strips (a mandoline may help). Place fennel in a large serving vessel, pour a little of the dressing over, and toss to marinate (this also prevents browning). Add thinly sliced radish and green onions, toss to coat. Next add the cooled black beans and quinoa and pour the remaining dressing on top. Fold to combine. Let sit for 20-30 minutes to marinate.
6. Chop the herbs and radicchio, and add to the salad. Fold to incorporate. Season to taste. Sprinkle sprouts on top if desired, and serve to a hungry crowd.
01. Sarah Britton