Roasted Bell Pepper
and White Bean Salad
Ina Paarman
Bean salads are high fashion. Combine the beans with roasted peppers and dress
with a dressing that will cater for vegetarian guests as well.
Serves 6
YOU WILL NEED
3 red bell peppers
Ina Paarman’s Vegetable Spice
400 g tin of small white Balotti beans (drained)
1/3 cup (80 ml) calamata olives, pipped
1 small punnet of rocket
Dressing
¼ cup (60 ml) Ina Paarman’s Balsamic Vinaigrette
2 - 3 T (30 - 45 ml) Ina Paarman’s Roasted Red Pepper Pesto
2 T (30 ml) chopped parsley
Method
Adjust the oven rack the to middle position. Preheat oven to 200°C. Place peppers on a baking
sheet and roast for ± 30 minutes until blistered. Cover in a bowl with clingfilm and leave to stand
for ± 10 minutes. Pull off the skins and remove stems, cores and pips. Slice into thin strips. Sea-
son with Vegetable Spice. Toss together peppers, drained beans and olives. Mix dressing ingre-
dients together and leave to stand.
To Serve
Line a platter with rocket, pile the salad on top. Drizzle with dressing and top with parsley.
Ina’s Tip
Instead of Balotti Beans use Butter Beans.
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