Middle Eastern White Bean & Feta Salad

with Millet & Roasted Hazelnuts

Moderate | 30 min

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Contains: Hazelnuts, Milk, and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Millet
Feta
Red Onion Diced 1"
Garlic
Dill Fresh
Carrot Diced 3/8"
Sherry Vinegar
Canned Cannellini Beans
Lemon
Liquid Honey
Grape Tomatoes
Fresh Basil
Hazelnuts, Whole Blanched
Spinach
Spice Blend
Ground Sumac, Cumin, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 856
Fat 37g
Protein 29g
Carbohydrates 124g

Cooking Directions

0

Tip: Rinsing the millet is very important in this recipe. Also - be sure to toss the salad gently, as cannellini beans are soft and delicate.

1

Roast Vegetables
- Heat oven to 425°F.
- Line a baking sheet with foil.
- Toss carrots on a baking sheet with 1 tbsp. olive oil and salt and pepper to taste.
- Add hazelnuts onto baking sheet, keeping them separate.
- Place baking sheet in the oven and cook for 6-8 minutes.
- Remove tray and set hazelnuts aside to cool.
- Add
onion to baking sheet.
- Place baking sheet back in the oven and cook carrot and onion for 7-12 minutes or until edges are browned.

2

Cook Millet
- Rinse milllet in a fine mesh sieve until water runs clear.
- Add millet to a pot with 1 ½ cups lightly salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 15-18 minutes or until grains are tender and liquid has fully absorbed.
- Once cooked, pour millet back into fine mesh sieve and rinse with cold water until grains have cooled.
- Pour millet onto paper towel to soak up any excess liquid.

3

Prepare Ingredients
- Drain and rinse cannellini beans in a fine mesh sieve.
- Wash tomatoes, spinach, lemon, basil, dill.
- Cut tomatoes in half.
- Cut lemon in half.
- Pick and finely chop basil and dill.
- Roughly chop roasted hazelnuts.

4

Prepare Marinated Bean Salad
- In a large bowl, whisk together 1 tbsp. olive oil, garlic, spice blend, honey, and the following to taste: lemon juice, sherry vinegar, salt and pepper.
- Add millet, feta, carrot, onion, tomato, dill, and basil and toss well.
- Add cannellini beans and spinach and stir gently.
- Season to taste with salt and pepper.

5

Serve
- Divide salad onto serving plates.
- Garnish with hazelnuts.
- Enjoy!

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