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.
Roasted Vegetable & 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
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh basil
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 12 baby potatoes
- 80g rocket
- 2 onion
- 2 courgette
- 2 pepper
- 1 handful of fresh mint
- 200g baby tomatoes
- 4 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)
Nutritional Information
Calories: 441
Protein: 14g
Carbs: 55g
Fat: 17g
Roasted Vegetable & 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
- Pull out a sieve & a small bowl
Cook the veg
- Halve the potatoes (quarter any larger ones)
- Place onto the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 10 mins / air fryer 6 mins
Oven time
- Meanwhile, roughly dice the onion. Halve the tomatoes. Thinly slice the courgettes into 1/2cm discs. Dice the peppers into 2cm chunks. Drain and rinse the beans
- After 10 mins in the oven / air fryer 6 mins, add the onion, courgette, tomatoes, pepper and tapenade 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 gold
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
- Toss the rocket and beans through the roasted veg
- Share the salad into bowls. Drizzle over the herby dressing
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