Butterbean, Walnut & Roast Med Veg salad dressed in lemon & fresh basil
Recipe type: Salad
Cuisine: vegan, vegetarian, dairyfree
This yummy protein-rich salad is really very simple to put together and makes a great packed lunch.
  • 200g dried butter beans, soaked (or substitute one tin of butter beans, rinsed and drained)
  • 2 courgettes
  • 2 red peppers
  • olive oil
  • a handful of walnuts
  • the juice of a lemon
  • plenty of fresh basil
  • freshly ground black pepper
  • salt
  1. Chop the courgettes and peppers, spread them in a single layer on a non-stick baking tray or ovenproof dish and drizzle with a little olive oil. Roast in the oven (at about 220/Fan 200) until they are cooked to your liking.
  2. Using the quick-soak method if required, put the soaked beans in the pressure cooker with a little salt and cook until tender (check after 15 minutes). Drain the cooked beans.
  3. Assemble the salad by squeezing the lemon over the still-warm beans and then stirring in the roast veg, walnuts and fresh basil leaves. Be generous with the freshly ground pepper. Enjoy!
Although you can substitute canned beans if you must, but it's worth the effort of cooking your own dried beans; why not cook a large batch and freeze the cooked beans for use another day.

The salad will keep happily in the fridge for a few days and travels well, so makes a great packed lunch.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/how-to-eat-vegan/salads-sandwiches-sushi/butterbean-walnut-roast-med-veg-salad-dressed-in-lemon-fresh-basil/