Cannellini Bean, Baby Spinach and Roasted Red Pepper Salad

Name: Cannellini Bean, Baby Spinach and Roasted Red Pepper Salad
Yield: Serves 4
Cuisine: British
Ingredients: 1 small red onion, thinly sliced; 1 red pepper; 400 g tin cannellini beans, drained and rinsed; 5 tbsp white wine vinegar; 200 g spinach, washed and shredded; ½ tbsp honey; 1½ tbsp lemon juice; 2 tbsp olive oil; ½ tsp Dijon mustard; ¼ tsp chilli flakes; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is so easy to throw together. If you don’t have time to roast a pepper, just use some jarred ones instead.

Ingredients

1 red pepper
1 small red onion, thinly sliced
5 tbsp white wine vinegar

Europe
United Kingdom
London
Vegetarian
Gluten-free

Method

First roast the pepper: either put it in a hot oven until the skin is charred all over (about 45 minutes) or place under a hot grill and keep turning as the uppermost sides blacken (which is quicker, but takes a bit more effort). Either way, once done, put the pepper in a bowl and cover with cling film. When cool, peel off the skin, then remove the stalk and the seeds and tear the flesh into st