ROASTED RED PEPPER WITH WHITE BEAN SALAD
This dairy free salad is perfect to bring to a picnic or BBQ, plus it travels really well - just add the rocket before serving!
Ingredients
4 red peppers, cut into wedges
2 cloves garlic, thinly sliced
2 tablespoons chopped oregano or marjoram
Extra virgin olive oil for drizzling
2 tins cannellini beans, drained
1-2 tablespoons white wine vinegar
2 tablespoons capers
1/2 cup pitted green olives
2 cups rocket leaves
Method
Preheat the oven to 180C
On a baking paper-lined baking tray, put the peppers in a single layer
Scatter over half the sliced garlic, the oregano or marjoram and drizzle with the olive oil
Season generously with salt and pepper and roast in the oven until tender
While the peppers are roasting, heat 2 tablespoons of olive oil in a small saucepan over low heat, add the remaining garlic and cook gently
Add the beans and heat through, then drizzle with the white wine vinegar
Roughly chop half the rocket and add to the pan of beans
Put the remaining rocket on a platter then layer up the peppers and warmed beans
Add the capers and pitted green olives