Dr Amir's Tangy Bean Salad & Warm Buttery Potatoes

Get a happy gut with Dr Amir's Tangy Bean Salad & Warm Buttery Potatoes!

Serves 4 

Ingredients: 

Bean Salad:

400g can chickpeas, drained 

200g canned kidney beans, drained 

½ cucumber, chopped into small pieces 

10 cherry tomatoes, quartered 

1 medium red onion, diced 

1 pepper, chopped into small pieces 

6 tbsp tamarind sauce 

Juice of one lime 

Buttery Potatoes:

8-10  baby potatoes, chopped into large chunks  

2 tbsp butter 

Few sprigs chopped dill and chives 

Pinch of ground nutmeg

Salt and pepper

Method:

For the bean salad:  

Put the chickpeas, kidney beans, cucumber, tomatoes, onion, pepper, tamarind and lime juice in a bowl and toss together thoroughly.

For the buttery potatoes: 

Boil the potatoes until soft enough when pierced with a skewer. Drain, place in a bowl  and add the butter, dill, chives, nutmeg and salt and pepper and toss until coated. Gently stir into the bean salad and serve.