“Roast and Serve” Butter Bean, Courgette & Feta Salad

Roasting vegetables for salads really intensifies the flavours. Sweet and bitter notes added with salty feta and sour lemon juice make this a really tasty salad.

Summer is all about gathering friends and family and sharing good food. This salad is perfect for a BBQ, a gathering or a picnic. Not to mention a healthy its also a healthy plate of food with organic vegetables, gut friendly beans and protein packed nuts and cheese.

We really hope you try it this summer.

Lou x

Ingredients:

• 1 courgette- sliced into 2 cm cubes
• 1 red pepper, deseeded and sliced into cubes
• 1 red onion, sliced into wedges
• 1 tin butter beans, drained 240g
• 1.5 tablespoon cajun spice (or a teaspoon each of paprika, chilli, cumin, coriander mixed)
• 100g feta cheese
• a handful of leaves, spinach, rocket or similar
• 2 tablespoons olive oil
• juice of 1/2 lemon
• salt and pepper to taste

Method:

• Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Put the courgette, red peppers, red onion, butter beans on the tray. Generously cover in the cajun spice. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 30 minutes, checking half way through.
• Step 2: Put the pecans on a separate tray and toast in the oven, along with the veg, for about 5- 10 minutes, check half way through- they may need more or less time.
• Step 3: Let the veg cool for 20 minutes then crumble over the feta and top with the green leaves, sprinkle with pecans, drizzle with extra virgin olive oil and lemon juice, gently mix everything. Lift the parchment paper and tip into a serving dish.
• Enjoy!