RECIPE: Roasted Pepper and Butter Bean Salad with Harissa dressing
ROASTED PEPPER AND BUTTER BEAN SALAD
with Harissa dressing
Bright, fresh, and full of Mediterranean flavour, this roasted pepper, butter bean, and feta salad is quick to assemble and packed with colour, texture, and a gentle kick from a zesty harissa dressing. Perfect for a light lunch or a show-stopping side.
INGREDIENTS:
- 4 mixed-colour peppers, halved
- 1 tbsp olive oil
- 400g tin butter beans, drained and rinsed
- 225g pack sweet vine tomatoes, halved
- 90g bag rocket and baby leaf salad leaves
- 15g fresh basil, leaves picked
- 20g pine nuts, toasted
- 100g feta
- 1 tsp red wine vinegar
- 1 tbsp harissa
- 1 tbsp extra-virgin olive oil
- ½ lemon, juiced
METHOD:
- Preheat the oven to gas 4, 180°C, fan 160°C. Drizzle the peppers with 1 tbsp oil, season, then roast for 40 mins or until soft. Set aside until cool enough to handle, then peel away the skin; thickly slice.
- Meanwhile, whisk the ingredients for the harissa dressing in a small bowl with a pinch of salt; set aside.
- In a bowl, toss the butter beans, peppers and tomatoes with 1 tbsp dressing. Arrange the salad on a plate; spoon over the pepper mix. Top with basil leaves and pine nuts, then crumble over the feta. Drizzle with the red wine vinegar and dressing, to taste.
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