Olive Magazine
Warm roasted pepper and butter bean salad

Warm roasted pepper and butterbean salad

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal331
fat22.2g
saturates0g
carbs18.2g
sugars0g
fibre5.9g
protein14g
salt1.2g
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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.

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