Butterbean, Pepper & Walnut Salad

This is a great dish to make ahead of time and take for lunch with couscous. If you don't have butterbeans try useing cannellini or haricot beans, too.
Serves 2 generously
Total Time
50 Minutes
3 red, orange or yellow peppers
75g of walnuts
A large bunch of parsley, finely chopped
1 garlic clove, finely chopped
5 tbsp of olive oil
1 tbsp of sherry vinegar
200g of cherry tomatoes, halved
400g of tin butterbeans, drained and rinsed
1 small red onion, sliced as finely as possible
2 tbsp of capers, drained and roughly chopped
Salt and freshly ground black pepper
Step 1

Preheat the oven to 220°C/gas mark 9.

Step 2

Put the whole peppers on a roasting tray and roast for 30–35 minutes until well blackened, adding the walnuts to the tray for the final 3 minutes, until a shade darker and fragrant.

Step 3

Once the peppers are cooked, tip into a bowl and cover with clingfilm (this will make peeling much easier) and set the walnuts aside to cool.

Step 4

When the peppers are cool enough to handle, peel, de-seed and finely chop. Once the walnuts are cool, finely chop, too.

Step 5

In a large bowl, make the dressing: mix the chopped peppers and walnuts with the parsley, garlic, oil and vinegar, then season.

Step 6

Toss with the tomatoes, butterbeans, red onion and capers. Serve on couscous or with garlic-rubbed toast.

Take One Tin by Lola Milne is published by Kyle Books, £14.99

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