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.

Vegetarian Healthy Salad Low Carb Roasted

Estimated Nutrition

Calories

412.5

kcal / serving

412.5 kcal total

Carbs

31.2g

per serving

31.2 g total

Fat

28.4g

per serving

28.4 g total

Protein

7.8g

per serving

7.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

NutsSeeds

bulb

Garlic

halved

pinch

Salt

pinch

Black Pepper

freshly ground

handful

Basil

fresh leaves to garnish

OilsFats

tablespoon

Olive Oil

for drizzling

Vegetables

piece

Red Pepper

halved lengthways, stalk and seeds removed

250

Runner Beans

trimmed and sliced

Method

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.