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Roasted radish, orange and white bean salad recipe
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6 ratings
Yellow peppers, pink radishes and fresh oranges combine in this incredibly colourful vegan salad. Roasting the radishes and peppers gives a delicious charred flavour to this light lunch, and everything is drizzled with a zesty orange dressing to finish. See method
Ingredients
- 2 yellow peppers, thinly sliced
- 1 large onion, sliced into thin wedges
- 2 x 240g packs radishes, halved
- 2 tsp olive oil
- 4 rosemary sprigs, leaves picked
- 2 tbsp extra-virgin olive oil
- 1 tsp white wine vinegar
- 2 large oranges, ½ juiced, 1½ peeled and thinly sliced into rounds
- 85g pack watercress
- 150g pack mangetout, halved lengthways
- 400g tin cannellini beans, drained and rinsed
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
895kj
213kcal
11%
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Fat
8g
12%
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Saturates
1g
7%
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Sugars
17g
19%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 26.1g
Protein 9.4g
Fibre 8.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers, onion and radishes on a baking tray and drizzle with the olive oil. Season and toss to coat. Bake for 25-30 mins until lightly charred and soft, adding the rosemary for the final 10 mins.
- Mix the extra-virgin olive oil, vinegar and orange juice with some seasoning. Divide the watercress, mangetout, cannellini beans and orange slices between 4 plates. Top with the roasted veg and drizzle with the orange dressing to serve.
See more Vegan recipes