This vegan white bean salad is mixed with a spring-green lemon herb dressing, and turned into a meal with rucola, naan, and roasted shallots. Quick, filling, and super healthy, it's a great salad to make ahead of time for work lunches or as a weeknight dinner idea.
Preheat your oven to 180C / 350F. Place the shallots cut side up on a baking sheet, topped with the olive oil and salt. Roast for about 20 minutes, until cooked through and slightly crispy.
Place the beans in a medium bowl and stir in the herb vinaigrette until the beans are fully coated.
To assemble the salad, add a handful of the greens to the bottom of each bowl, then top with 1/4 of the beans and shallots. Add a piece of naan to each bowl and serve.
Lemon Herb Vinaigrette
Place all of the ingredients into a tall container and blend on high with an immersion blender until smooth. Alternatively, use a small standing blender or food processor.
* I prefer this with a little vinegar, but like acidic food. If you don't want that, leave the vinegar out.** If you can't find or don't have sumac, just leave it out. It adds an additional citrus flavour.