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    Vegetarian Haggis with Warm Butter Bean and Spinach Salad

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    Vegetarian Haggis with Warm Butter Bean and Spinach Salad

    Crispy pan-fried vegetarian haggis, with a vibrant warm salad of spinach, butter beans and peppers, makes a great seasonal starter or light lunch.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 2 tbsp olive oil
    • 454g Macsween Vegetarian Haggis, casing removed, cut into 2.5cm pieces
    • 200g pack Waitrose Marinated & Grilled Red and Yellow Peppers (from the chiller cabinet)
    • 2 tsp paprika
    • 420g can butter beans, drained and rinsed
    • 150g pitted black olives, drained
    • 2 tbsp Waitrose Balsamic Vinegar
    • 225g bag baby spinach


    1. Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp. Remove the pan from the heat and cover with foil to keep the haggis warm.
    2. Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through. Stir in the vinegar, cook for 1 minute, then remove from the heat.
    3. Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal bread such as Waitrose Organic Old Fashioned Wholemeal Batch.

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    Cook's tips

    Alternatively, for a non-vegetarian option, use Macsween Hand Made Traditional Haggis. Chop as above, then cook as in Step 1, following pack instructions for timings.


    Average user rating

    4 stars