Warm roasted pepper and butterbean salad
serves 2
Easy
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This warm roasted pepper and butterbean salad makes a great, speedy supper. It's on the table in just 10 minutes and is under 300 calories - perfect for a midweek meal.
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- 75g pancetta cubes
- olive oil
- 1 shallotsliced
- 3 from a jar roasted red peppersdrained and sliced
- 400g tin butterbeansrinsed and drained
- sherry or red wine vinegar
- 50g rocketto serve
- to serve crusty bread
Nutrition: per serving
- kcal331
- fat22.2g
- saturates0g
- carbs18.2g
- sugars0g
- fibre5.9g
- protein14g
- salt1.2g
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Cook the pancetta in 2 tbsp olive oil until golden. Add the shallots and cook for a couple of minutes until softened, then tip in the peppers, butterbeans and splash of vinegar and stir until heated through. Season then pile onto plates with the rocket and serve with lots of crusty bread.
