Vegan Salad Bowl

• couscous↗200g g
• mixed beans400g can g

  canned

• olive oil↗1 tsp tsp
• chili flakes↗1⁄2 tsp tsp
• dill↗3⁄4 small bunch of

  torn into sprigs

• watermelon radish↗2

  or 6 small, sliced

• cucumber↗1⁄2

  peeled into strips

• red onion↗1 large

  thinly sliced

• red cabbage↗1⁄4 small

  thinly sliced

• white wine vinegar↗2 tbsp tbsp

  or apple cider vinegar

• granulated sugar↗1 tbsp tbsp
• dill↗1⁄4 small bunch of

  leaves gathered

Step-by-step instructions

1. 1

   First, prepare the dressing. Mix all the ingredients in a large bowl with 1 tsp coarse sea salt, then cover and set aside until needed.

2. 2

   Combine the couscous with 280 ml boiling water in a bowl, cover and let sit for 4 minutes, then fluff with a fork. Set aside to cool slightly.

3. 3

   Meanwhile, drain and rinse the mixed beans, transfer them to a bowl, then add olive oil, chili flakes and a pinch of seasoning.

4. 4

   Mix most of the dill with the couscous and season. To assemble, arrange the dressing, couscous, radish, beans and cucumber in separate sections of each bowl. Top the dressing with the remaining dill and grind black pepper over.