Roasted Black Beans with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the drained black beans dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry beans are essential for achieving that golden, crispy exterior

2. 2

   In a large bowl, combine 2 tablespoons of olive oil with minced garlic, smoked paprika, cumin, sea salt, and black pepper. Add the dried black beans and toss until evenly coated with the spice mixture.

   Tip: Make sure every bean is well-coated for maximum flavour

3. 3

   Spread the seasoned black beans in a single layer on a baking tray and roast for 25-30 minutes, stirring halfway through, until the beans are crispy and golden brown at the edges.

   Tip: Shake the tray occasionally to ensure even roasting and prevent burning

4. 4

   While the beans roast, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, lime zest, and a pinch of salt in a small bowl.

   Tip: Add the dressing just before serving to keep the rocket fresh and vibrant

5. 5

   In a large serving bowl, gently toss the fresh rocket with the sliced red onion and halved cherry tomatoes.

   Tip: Handle the rocket gently to avoid bruising the delicate leaves

6. 6

   Remove the roasted beans from the oven and let them cool for 2-3 minutes, then add them to the rocket mixture.

   Tip: Warm beans will slightly wilt the rocket slightly, adding nice texture contrast

7. 7

   Pour the lemon-lime dressing over the salad and toss everything together gently until well combined. Taste and adjust seasoning as needed.

   Tip: Add extra salt, pepper, or lemon juice to suit your preference