Roasted Radish, Orange and White Bean Salad Recipe

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.

 Serves 4 - 10 mins to prepare and 30 mins to cook - 213 calories / serving

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

Shop Ingredients from Tesco Here

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.

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