Warm roasted pepper and butterbean salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 75g pancetta cubes
- olive oil
- 1 shallot, sliced
- 3 from a jar roasted red peppers, drained and sliced
- 400g tin butterbeans, rinsed and drained
- sherry or red wine vinegar
- 50g rocket, to serve
- to serve crusty bread
Method
- STEP 1
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.
