The protein cooking time listed in this recipe has been updated.
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Roasted Veg & Sundried Tomato Butterbeans with Herb Dressing
Red pepper tapenade brings wow-factor to creamy butterbeans. Bake with fluffy potatoes, juicy tomatoes, sweet onion and seasonal courgette for extra veggies, then serve with rocket. Drizzle with a herby mint and basil dressing. Summer salads have never tasted better
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 courgette (use half)
- 40g rocket (use half)
- 110g baby tomatoes (use half)
- 1 romano pepper (use half)
- 2 tbsp red pepper tapenade (use half) (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 1 handful of fresh basil (use half)
- 1 onion (use half)
- 6 baby potatoes
- 2 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 645
Protein: 18g
Carbs: 85g
Fat: 24g
Ingredients
- 1 handful of fresh mint
- 1 handful of fresh basil
- 110g baby tomatoes
- 1 courgette
- 2 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 1 onion
- 40g rocket
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 6 baby potatoes
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 romano pepper
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 541
Protein: 15g
Carbs: 60g
Fat: 24g
Roasted Veg & Sundried Tomato Butterbeans with Herb Dressing
Red pepper tapenade brings wow-factor to creamy butterbeans. Bake with fluffy potatoes, juicy tomatoes, sweet onion and seasonal courgette for extra veggies, then serve with rocket. Drizzle with a herby mint and basil dressing. Summer salads have never tasted better
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a small bowl
Cook the potatoes
- Halve the potatoes, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
Oven time
- Thinly slice the courgette into 1/2cm discs. Dice the pepper into 2cm chunks
- Place both on the lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper
- Roast for 10 mins / air fryer 6 mins
Add the rest
- Meanwhile, roughly dice the onion. Halve the fresh tomatoes and sundried tomatoes. Drain and rinse the beans
- After 10 mins in the oven / air fryer 6 mins, add the onion, fresh tomatoes, sundried tomatoes, beans, tapenade and potatoes to the tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for another 10-12 mins / air fryer 6-8 mins, until all the veg is soft and golden
Meanwhile, make the herby dressing
- Pick the mint and basil from the stalks, then finely chop
- Place both into the small bowl, then mix with the vinegar, 2 tsp oil and a pinch of salt
Plate up
- Share the rocket between bowls, topped with the roasted veg. Drizzle over the herby dressing
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