For the salad
1 400g black beans.
2 teaspoon chilli powder.
1 teaspoon black pepper
1/4 teaspoon salt.
6 spring onions washed and chopped.
1 red pepper washed and chopped.
5 celery sticks washed and chopped - do not throw aay the green leaves. Chop up and include in the salad as it tastes fab!
60 g wild rocket leaves.
2 tablespoons balsamic vinegar.
1 tablespoon olive oil.
For the Toasted bread
4 slices of bread.
Drizzle of olive oil.
1 teaspoon dried herbs ( 1 per slice).
1 teaspoon garlic granules (1 per slice).
1 teaspoon black pepper. (1 per slice).
1/4 teaspoon salt (1 per slice).
1 teaspoon Italian cheese granules.
1. Bring a saucepan of water to the boil; add the black beans, sprinkle with chilli power and cook for 30 minutes on a very low heat. Then, drain the majority of the water away but do not drain entirely.
2. Pre-heat the oven to 70 degrees C. Chop the spring onions, red pepper and celery. Line each salad bowl with the wild rocket.
3. In a small bowl, pour the remaining chilli water from the pan; add balsamic vinegar and the olive oil. Mix to combine; pour over the salad.
4. Take 4 slices of bread, warm the bread for several minutes, drizzle with olive oil; season with the herbs, garlic granules, black pepper, salt and top with the cheese. Serve with the salad.