Inspiration from Mullum Farmers Market and Belinda Jefferys
After all that Christmas food, why not make a lovely leftovers salad using ingredients that keep
well so that you can whisk up something fresh, nourishing and full of flavour from your Mullum
market haul. This salad is adapted from a recipe by the lovely Belinda Jeffery, whose cooking is
all about simplicity, generosity and letting good ingredients shine.
Start with 1½ cups dried black turtle beans from the Mullum Co-op stall. Rinse them well, soak
overnight in plenty of cold water, then drain and cook in fresh water until creamy and tender.
This can take anywhere from 1½ to 2½ hours. Drain the beans well and set them aside while still
warm.
In a large bowl, whisk together ½ cup olive oil from Grumpy Grandma, 2½ tablespoons lime
juice from Jumping Red Ant, 1 teaspoon Dijon mustard from Church Farm, 1 small clove garlic
from Forest Organics, finely chopped, 1 small golden shallot from Summit Organics, finely
chopped, 1 teaspoon ground cumin, ¾ teaspoon sea salt and ½ teaspoon sugar. Add the warm
beans to the dressing and gently stir, allowing them to cool and absorb the flavours.
While the beans are cooking, grill 1 large red capsicum from Everest Farm or Jumping Red Ant
until the skin blackens, then cover, peel and chop. Brush 2 corn cobs from Everest Farm or
Jumping Red Ant with a bit of olive oil and grill until tender and lightly charred, then slice off the
kernels.
Fold the capsicum and corn through the beans, along with 1 small chopped chilli from Jumping
Red Ant. Add 1 diced avocado if available, or substitute 1 small finely chopped cucumber as
avocados reach the end of their season. Finish with a handful of Greens from The Farm if you
like.
Serve at room temperature with a bright, herby and generous salad, perfect for post-Christmas
eating and a beautiful way to honour both market produce and Belinda Jeffery’s timeless
approach to food. https://belindajeffery.com.au
Mullum Farmers Market every Friday from 7am-11am
