SCJ_May19

Roasted Pepper, Olive & Cannellini Bean Salad with Homepride Tomato & Basil Dressing

Mark Rigby, executive chef for Premier Foods
Serves: Serves 10
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This is a simple, healthy dish that works  right across the menu; as either a starter or a  main course and can be served hot or cold. It’s suitable for vegetarians and works really well as part of a sharing platter. Homepride Tomato & Basil Sauce is a great choice as it has no artificial ingredients and contains no allergens.

Preparation time: 15 minutes

Cooking time: 15 minutes

 

 

 

Ingredients

  • 1.5kg mixed peppers, chunky diced
  • 7g smoked paprika
  • 2g oregano, dried
  • 40ml olive oil
  • 600g cannellini beans (drained weight)
  • 200g black olives, sliced
  • 200g Homepride Tomato & Basil Sauce
  • 20g sherry vinegar
  • 20g olive oil
  • 10g fresh basil, chopped

Method

  1. Preheat oven to 190°C
  2. In a mixing bowl, combine the peppers, olive oil, oregano and smoked paprika and mix well
  3. Place on a non-stick baking tray and roast for 12-15 minutes, until the peppers start to brown at the edges
  4. Place the Homepride Tomato & Basil Sauce in a food processor. Blend with olive oil and sherry vinegar
  5. Cool cooked peppers and combine with the cannellini beans and olives. Drizzle with Homepride dressing, sprinkle with the fresh basil and serve
  6. Serve as a small tapas style offering, with a warm vegetable side dish or combined with mixed leaves and served as a starter. For a main course, simply add mixed salad leaves and chargrilled chicken.
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