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.
Prep time: 15 minutesmins
Cook time: 30 minutesmins
2-4 servings
4 from 1 vote
Ingredients
3red/yellow/orange peppers sliced in half and de-seeded
2aubergines cut into long strips
2tbspolive oil
Big pinch sea salt
For the pesto
30gbasil
50gpine nuts
3tbspextra virgin olive
Juice 1/2 lemon
Pinchsea salt
3tbspnutritional yeast
50gwater
For the salad mix
1can butter beans drained
2tbsptoasted pine nuts
2tbspcapers–I used large
Handful pea shoots or rocket leaves
Fresh herbs–mintthyme, basil
Pinchof sea salt flakes
Instructions
Pre heat your oven to 180c
First, roast the peppers and aubergine by adding to a baking tray with the oil and salt. Bake approx 30–35 minutes until soft and a little charred. Set aside.
To make the pesto
Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.
To serve
Add the roast veg and butter beans to a large bowl, add a few tbsps of the pesto and toss to combine.
Top with handfuls of leaves and fresh herbs. Sprinkle some capers and toasted pine nuts over the top.
Add more pesto and a sprinkle sea salt flakes if you want to.