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Roast pepper & bean salad
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This easy vegan salad borrows its sweet-and-sour notes from Italian caponata. It will sit quite happily as part of a relaxed lunch or picnic and can also be kept chilled for lunch the next day.
Serves: 6 - 8
3 celery sticks, finely sliced
2 cloves garlic, finely sliced
5 tbsp extra virgin olive oil
6 large sweet peppers
3 tbsp red wine vinegar
60g pine nuts
200g cherry tomatoes, halved
½ x 100g pack flat leaf parsley, roughly chopped
130g pitted green olives
2 x 400g cans borlotti beans, drained
1 red chilli, finely sliced
1. Preheat the oven to 190ºC, gas mark 5. Toss the celery and garlic in 1 tbsp oil on a large baking tray and spread out in an even layer; season. Slice the ‘cheeks’ from the peppers, discarding the core and seeds. Arrange the cheeks on top of the celery in a tight layer, skin facing upwards. Drizzle with 1 tbsp oil and roast at the top of the oven for 40-45 minutes, until softened and the skin is blackened in places. Sprinkle ½ the red wine vinegar over the vegetables. Cover with foil and set aside for 15 minutes. Peel away the wrinkled pepper skins and shred or slice the peppers into thick strips.
2. Meanwhile, put the pine nuts on a small baking tray and roast for 6-7 minutes, until golden brown. In a large bowl, mix the cherry tomatoes, parsley, olives, borlotti beans, chilli and pine nuts with the remaining vinegar and olive oil. Fold through the roasted veg and serve.
Typical values per serving:
Per serving (for 6)
This recipe was first published in July 2021.