Roasted Bell Pepper and White Bean Salad

Bean salads are high fashion. Combine the beans with roasted peppers and dress with a dressing that will cater for vegetarian guests as well.


  • 3 red bell peppers
  • Ina Paarman’s Vegetable Spice
  • 400 g tin of small white Borlotti beans (drained)
  • ⅓ cup (80 ml) calamata olives, pipped
  • 1 small punnet of rocket


  • ¼ cup (60 ml) Ina Paarman’s Balsamic or Red Wine Vinaigrette
  • 2 - 3 T (30 - 45 ml) Ina Paarman’s Roasted Red Pepper Pesto
  • 2 T (30 ml) chopped parsley

Adjust the oven rack to the middle position. Preheat oven to 200°C. Place peppers on a baking sheet and roast for ± 30 minutes until blistered. Cover a bowl with a plate on top to steam the peppers and loosen the skins. Leave to stand for ± 10 minutes. Pull off the skins and remove stems, cores and pips. Slice into thin strips. Season with Vegetable Spice. Toss together peppers, drained beans and olives. Mix dressing ingredients together and leave to stand.

To Serve

Line a platter with rocket, pile the salad on top. Drizzle with dressing and top with parsley.

Ina's Tip

Instead of Borlotti Beans use Butter Beans.

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