Warm roasted pepper and butterbean salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 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
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.
