The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Red Pesto Aubergine Salad with Butter Beans, Parsley & Pine Nut Dressing
A rainbow of Mediterranean flavour. You'll grill aubergines and courgette with red pesto. Serve with pickled shallot and raisin dressed butter beans, tomatoes and peppery rocket. Top with a red pesto and pine nut dressing to finish!
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 handful of fresh flat-leaf parsley
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 unwaxed lemon
- 20g raisins (Raisins, Sunflower Oil)
- 1 shallot
- 10g pine nuts
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 1 courgette
- 1 aubergine
Nutritional Information
Calories: 472
Protein: 14g
Carbs: 36g
Fat: 30g
Ingredients
- 10g pine nuts (use half)
- 1 shallot (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 courgette (use half)
- 40g rocket (use half)
- 110g baby tomatoes (use half)
- 1 aubergine (use half)
Nutritional Information
Calories: 472
Protein: 14g
Carbs: 36g
Fat: 30g
Red Pesto Aubergine Salad with Butter Beans, Parsley & Pine Nut Dressing
A rainbow of Mediterranean flavour. You'll grill aubergines and courgette with red pesto. Serve with pickled shallot and raisin dressed butter beans, tomatoes and peppery rocket. Top with a red pesto and pine nut dressing to finish!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large bowl, a small bowl & a sieve
Grill the veg
- Slice the aubergine and courgette into 1cm rounds. Add both to the lined baking tray and toss with half the red pesto, 1/2 tbsp oil and a pinch of salt and pepper
- Grill for 14-16 mins, until soft and golden
- In the final 1 min, add the pine nuts to the tray and toast until golden
Pickle the shallot & raisins
- Peel the shallot, keeping it whole, then thinly slice into rings. Roughly chop the raisins. Halve the lemon
- Add the shallot and raisins to the large bowl with the juice of half the lemon, 1/2 tbsp olive oil and a pinch of salt. Set aside to pickle
Finish the prep & make the pine nut dressing
- Meanwhile, drain and rinse the butter beans. Halve the tomatoes. Thinly slice the olives. Roughly chop the parsley
- In the small bowl, combine the remaining red pesto with half the parsley and a squeeze of lemon (to taste)
- Once toasted, roughly chop the pine nuts and add to the red pesto. Season to taste
Final steps & plate up
- When ready, add the beans, tomatoes, olives and remaining parsley to the large bowl, along with 1 tbsp olive oil. Season to taste, then gently toss through the roast veg and salad leaves
- Share the salad between bowls, topped with the pine nut dressing
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