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Red Pepper and Runner Bean Salad with Herb Dressing

Roasted red peppers and garlic served over blanched runner beans with a simple balsamic and basil dressing.

VegetarianHealthySaladLow CarbRoasted

Estimated Nutrition

Per Serving Total
Calories 412.5 kcals 412.5 kcals
Carbohydrates 31.2 grams 31.2 grams
Fat 28.4 grams 28.4 grams
Protein 7.8 grams 7.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
NutsSeeds
1
bulb
Garlic
halved
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
handful
Basil
fresh leaves to garnish
OilsFats
2
tablespoon
Olive Oil
for drizzling
Vegetables
1
piece
Red Pepper
halved lengthways, stalk and seeds removed
250
g
Runner Beans
trimmed and sliced

Steps

  • Preheat the oven to 200°C.
  • Place the pepper halves and halved garlic on a baking sheet.
  • Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
  • Boil a saucepan of water and blanch the runner beans until tender.
  • Drain the beans and place them in a large bowl.
  • Drizzle the beans with olive oil and balsamic vinegar then season well.
  • Top the beans with the roasted pepper and garlic and garnish with basil.