Red Pesto Aubergine Salad with Butter Beans, Parsley & Pine Nut Dressing

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	472Kcal
	335kJ	1976kJ
Fat	5.1g	30g
of which saturates	0.7g	3.9g
Carbohydrates	6g	36g
of which sugars	3.0g	18g
Protein	2.3g	14g
Salt	0.17g	0.99g
Fibre	2.9g	17g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	472Kcal
	335kJ	1976kJ
Fat	5.1g	30g
of which saturates	0.7g	3.9g
Carbohydrates	6g	36g
of which sugars	3.0g	18g
Protein	2.3g	14g
Salt	0.17g	0.99g
Fibre	2.9g	17g

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Vegan Ready in 20 1/3 daily fibre 5 of 5 a day Low sat fat

Red Pesto Aubergine Salad with Butter Beans, Parsley & Pine Nut Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Vegan

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!

Cooking Instructions

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.

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 17-19 mins, until soft and golden
In the final 30 secs, 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 (quarter any large ones). 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