6939

Warm roasted pepper and butterbean salad

  • serves 2
  • Easy

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

  • pancetta cubes 75g
  • olive oil
  • shallot 1, sliced
  • roasted red peppers 3 from a jar, drained and sliced
  • butterbeans 400g tin, rinsed and drained
  • sherry or red wine vinegar
  • rocket 50g, to serve
  • crusty bread to serve

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.

Nutritional Information

  • Kcals 331
  • Carbs 18.2g
  • Protein 14g
  • Fat 22.2g
  • Salt 1.2g
  • Fibre 5.9g
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