Cannellini Bean and Beetroot Salad Recipe

Ingredients

• 2 large beetroot (400gm), trimmed and cut into wedges
• 1 tsp olive oil
• 200 gm dried cannellini beans, soaked overnight in cold water
• 100 gm green beans, trimmed
• 50 gm baby spinach leaves (5 cups)
• Sultanas and roasted almonds, to serve
• Fermented cabbage
• 225 gm red cabbage (about ¼), thinly sliced
• 1 tsp finely grated ginger
• 2 tsp sea salt flakes
• Tahini dressing
• 2 tbsp hulled tahini
• 1½ tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 tbsp lemon juice, or to taste