MINDFUL EATING

cannellini bean salad with caramel chilli-lime dressing

Servings: 4

100g whole young asparagus olive oil
Oryx desert salt ground black pepper
1 red onion, diced
1 pimiento or red bell pepper, deseeded and diced
1 heaped tsp crushed garlic
50 g flaked almonds
2 x 400 g cans cannellini beans, drained and rinsed
100 g baby spinach

CARAMEL CHILLI-LIME DRESSING

juice of 2 limes1 tsp caramel essence¼ tsp chilli flakes1 tsp dried parsley1 tsp Oryx desert salt¼ tsp ground black pepper3 Tbsp raw honey3 Tbsp olive oil5-6 Tbsp chopped fresh chives