Dinner

Roasted Pepper & Butter Bean Salad

Warm, smoky roasted red peppers with creamy butter beans, red onion and a sherry vinegar dressing. A hearty warm salad that works as a complete dinner.

StandardVegetarianVeganGluten Free
416
kcal
17g
Protein
39g
Carbs
23g
Fat
£1.62
Per Serving
⏱ Prep: 5 min 🍳 Cook: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Red Bell Peppers 3 peppers 55.8 kcal
Butterbeans (tinned) 1 tin 278.4 kcal
Red Onions 1 small 24 kcal
Rocket 60g 15 kcal
Fresh Coriander 1 tbsp chopped 1.8 kcal
Garlic 1 clove 3.9 kcal
Olive Oil 1.5 tbsp 176.8 kcal
Red Wine Vinegar 1 tsp 1.8 kcal
Smoked Paprika 1 tsp 8.5 kcal
👨‍🍳 Method
  1. 11. Char red peppers directly over a gas flame or under the grill, turning until blackened on all sides. Place in a bowl, cover and steam 5 minutes. Peel, deseed and slice.\n2. Drain and rinse butter beans.\n3. Whisk together olive oil, sherry vinegar, garlic and smoked paprika for the dressing.\n4. In a bowl, combine warm butter beans, roasted peppers, red onion and rocket.\n5. Pour dressing over; toss gently and season with salt.\n6. Scatter fresh parsley and serve warm.

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