Black Bean Spaghetti & Grilled Artichoke Salad

Feel Good Recipes

Black bean spaghetti is an awesome gluten free alternative to spaghetti. This meal has over half of your daily protein needs and not an animal product in sight! The perfect post-workout meal, packed with flavour and full of iron. Grilled artichokes are one of my favourite salad additions, the salty taste they lend means that you will not need to add salt when cooking this meal.

Serves 2

Ingredients

100g black bean spaghetti
1 can tinned artichokes
1/2 brown onion
8 cherry tomatoes
30g sugar snap peas
2 garlic cloves
2 tsp harissa
1/2 tsp paprika
1 tsp dried oregano
30g baby gem lettuce
15g cucumber
2 tbsp flaked almonds
2 tbsp hemp seeds
1 tbsp flax seed oil

Method


1. Drain and rinse the artichoke hearts, cut them into halves
2. Heat a grill pan (if you don’t have a grill pan, you can use a normal pan, but you will not get the brown grill lines on the artichokes – which I think look awesome but not essential) add 1 tsp of rapeseed oil, let the pan heat, put all of the heart halves on one side until brown lines form, then turn them over to cook the other side. Once they’re done, take the artichoke hearts out of the grill pan and set aside
3. Bring a small saucepan of water to the boil and cook the spaghetti according to the cooking instructions on the packet
4. Slice your onion and add to the grilled pan along with some water, this will keep the pan lubed up without any extra oil needed
5. Finely chop the garlic and add to the pan with the onions, fry both for 5 minutes
6. Now add the paprika, oregano and harissa paste, mix well then add the sugar snap peas and cherry tomatoes, cook altogether for around 5 minutes
7. Whilst that is cooking wash and slice the lettuce and cucumber, put them onto two plates as a salad bed
8. Once the spaghetti is cooked add 50g per plate on top of the salad, add the onion mix along with the grilled artichokes and finally drizzle the flax seed oil all over the salad along with the hemp seeds and flaked almonds.