Chunky Roast Pepper, Aubergine, Butter bean, Caper and Pesto Salad

A super fresh and summery salad packed with seasonal veg. Beautifully sweet roasted peppers and silky aubergine – tossed in my favourite basil pesto.

Whats in the mix;

  • Chunky, creamy butter beans to make the salad more substantial
  • Pine nuts for nutty crunch – but sunflower/pumpkin seeds are a brilliant alternative
  • Punchy capers – add a zing
  • Greens – I love to add sweet pea shoots or peppery rocket and then lots of fresh herbs – basil, thyme, mint all work really well.

Its a super simple salad but absolutely delicious. I love to serve it with fresh bread, or crispy potatoes. YUM!

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  30 minutes cook time


  • 3 red/yellow/orange peppers sliced in half and deseeded
  • 2 aubergines cut into long strips
  • 2 tbsp olive oil 
  • Big pinch sea salt 


  • 30g Basil 
  • 50g Pine nuts 
  • 3 tbsp extra virgin olive 
  • Juice 1/2 lemon 
  • Pinch sea salt 
  • 3 tbsp nutritional yeast 
  • 50g water

The salad mix;

  • 1 can butter beans drained
  • 2 tbsp toasted pinenuts
  • 2 tbsp capers – I used large
  • Handful peashoots or rocket leaves
  • Fresh herbs – mint, thyme, basil
  • Pinch of sea salt flakes


  1. Pre heat your oven to 180c 
  2. Firstly roast the peppers and aubergine by adding to a baking tray with the oil and salt. Bake aprox  30 – 35 minutes until soft and a little charred. Set aside.

To make the pesto; 

  1. Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste. 

To serve;

  1. Add the roast veg and butter beans to a large bowl, add a few tbsp of the pesto and toss to combine.
  2. Top with handfuls of leaves and fresh herbs. Sprinkle some capers and toasted pine nuts over the top.
  3. Add more pesto and a sprinkle sea salt flakes if you want to.

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  1. Sue on September 9, 2020 at 3:31 pm

    I’ve got all the ingredients and I’m making this today! Can’t wait! Thank you!

    • Niki on September 10, 2020 at 3:19 pm

      Amazing! Hope you love it xxx

  2. Desicart on August 18, 2020 at 9:00 am

    Thank you for sharing that lovely food recipe.

    • Niki on August 19, 2020 at 7:44 am

      Thank you! xx

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