The Happy Health Plan
Enjoy this colourful, zesty salad from The Happy Pear twins David and Stephen Flynn and their new book, The Happy Health Plan.
This salad is easy to make, fresh, wholefood, and when served with toasted pitta bread it becomes like the famous Lebanese fattoush salad. It is great served with a generous portion of hummus.
- The Happy Health Plan, by David and Stephen Flynn, published by Penguin Life, contains 90 plant-based recipes. The brothers, from Co Wicklow in Ireland, have a range of vegan products that they sell in the UK, and a chain of cafes in Ireland called The Happy Pear.
Serves Four – Six
25g of fresh flat-leaf or curly parsley
25g of fresh mint
1 small red onion (120g)
1 cucumber (approx. 300g)
10 ripe cherry tomatoes
1 yellow pepper (approx. 200g)
1 x 400g tin of butter beans (approx. 240g when drained)
1 x 400g tin of kidney beans (approx. 240g when drained)1 x 400g tin of chickpeas (approx. 240g when drained)
1 tsp of paprika
1 tbsp of sumac
¼ tsp of chili powder/ cayenne pepper
½ tbsp of ground cumin
4 wholemeal pitta breads or gluten-free pitta breads
A big dollop of hummus
Peel and finely chop the garlic. Remove the parsley and mint leaves from their stalks and finely chop them.
Peel the red onion and slice it into thin long strips. Cut the cucumber into 1½cm cubes. Chop the cherry tomatoes into quarters and cut the yellow pepper into thin squares about 2cm x 2cm.
Drain and rinse the three tins of beans, then put all the ingredients into a large bowl and mix well.
If serving with pitta bread, toast the pittas and rip them up to serve with the salad, along with a generous dollop of hummus – and if you like it spicy, some sriracha sauce goes magic!