Warm roasted pepper and butterbean salad
Published: March 25, 2015 at 3:08 PM
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serves 2
Easy
Total time: 10 mins
0 reviews
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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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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal331
- fat22.2g
- saturates0g
- carbs18.2g
- sugars0g
- fibre5.9g
- protein14g
- salt1.2g
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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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